How has your weekend been so far? Luckily there's still a bit of Sunday left to relax. We switched our Christmas lights on at the flat yesterday evening and drank some mulled wine outside looking at our lights. I will post some photos soon. Today I'm not going to do anything much, just some cooking.
I recently made these savoury black badger pea and freekeh sausage rolls, and I think that they would be nice vegetarian finger food for any pre-Christmas party. The filling is vegan, but to make them fully vegan, you would need to use vegan puff pastry. It was easier for me just to buy the readily rolled out puff pastry from the shop, which meant that this dish was quite easy and quick to make.
Black badger sausage rolls
1 cup cooked black badger peas
½ cup freekeh
1 yellow carrot
2 garlic cloves
Olive oil for frying
1-2 tsp vegetable stock extract
½ tsp dried thyme
1 tbsp liquid smoke
320 g puff pastry sheet
Cook the peas and freekeh.
Chop the onion and garlic finely and start cooking the onion in olive oil.
Cut the carrot into small cubes and add them to the onions. After a while also add the garlic.
Add the peas and freekeh to the pan and season the mix. Let it cool down.
Roll out the puff pastry and cut it into two long rectangles. Fill the pastry with the sausage mix, close by pressing with a fork and cut the sausages into bite sized chunks.
Bake the rolls at 200 C for about 10 minutes until they are fully baked golden brown.