SAUSAGE ROLLS
Flaky puff pastry, a sage-and-onion pulled shiitake filling with real bite, comfort-menu credentials
Makes 20 portions
Prep time: 25 mins | Cook time: 30 mins
INGREDIENTS
2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed
2 tbsp (30g) vegetable stock powder or paste
2 cups (480ml) boiling water
2 cups (300g) brown onion, finely diced
1 cup (120g) carrot, grated
¼ cup (40g) garlic, minced
1 cup (100g) fresh breadcrumbs (or panko)
3 tbsp (10g) fresh sage, chopped (or 1 tbsp dried sage)
1 tsp (2g) ground nutmeg
2 tbsp (30g) Dijon mustard
Salt and black pepper, to taste
12 sheets puff pastry, thawed
Egg wash (1 egg whisked with a splash of water), or milk, for brushing
METHOD
Combine the Fable with the vegetable stock and boiling water in a large bowl. Let stand for 5 minutes to rehydrate, then drain off excess liquid and shred or pulse into fine pieces.
In a large bowl, mix the shredded Fable with the diced onion, grated carrot, garlic, breadcrumbs, sage, nutmeg, Dijon mustard, salt and pepper until well combined and the mixture holds together when pressed.
Lay out the puff pastry sheets. Spoon the filling in an even log along one long edge of each sheet, leaving a small border. Roll tightly to enclose the filling, sealing the seam with a little egg wash. Cut each rolled log into thirds to make mini rolls. Place seam-side down on lined baking trays, spaced apart.
Score the top of each roll two or three times, brush with egg wash or milk, and sprinkle with poppy or sesame seeds if using.
Preheat oven to 400°F/200°C. Bake for 25–30 minutes, rotating trays halfway through, until the pastry is deep golden and cooked through.
To hold and reheat:
Cool baked rolls fully before flash-freezing any extra portions unbaked for later batches. Bake from frozen at the same temperature for 5-8 mins.
For merry chef ovens, reheat from frozen at 450°F/230°C on a high-fan, low-microwave setting for 60–90 seconds per roll.
