Mushrooms, garlic and thyme, enhanced with a little sweetness from dried apricots, make a flavourful filling for these meat-free picnic treats.
Mushrooms, garlic and thyme, enhanced with a little sweetness from dried apricots, make a flavourful filling for these meat-free picnic treats.
Put the flour in a mixing bowl and stir in a good pinch of salt. Use a box grater to coarsely grate the cold Pure Sunflower spread straight into the flour. With a table knife, stir and cut the pure into the flour to create a lumpy mix. Measure out 100ml very cold water and add it slowly to the mix, bringing it together with the knife until you have a shaggy dough. Finish by kneading the dough lightly together with your hands. Shape the dough into a rough rectangle, wrap and chill for at least 30 minutes.
Roughly chop the mushrooms then transfer to a food processor and chop very finely, almost to a paste. Set aside.
Melt 20g Pure Sunflower Spread in a large, wide frying pan over a medium heat. add the shallots, celery and garlic and a little salt and pepper and saute for 3-4 minutes. Add the finely chopped mushrooms and the thyme, and increase the heat to high. cook, stirring often, for at least 10 minutes or until all the liquid released by the mushrooms has evaporated and the volume of the mix is reduced. stir in the dried apricots, then set the mix aside in the pan to cool completely. When cold, stir in the hummus to bind the mix together. taste and add more salt or pepper if needed.
Transfer half the mushroom mix to a piece of parchment paper and shape into a long, thin line about 35cm long and 2.5cm in diameter. Roll up the mix in the paper, using it to help you form a rounded sausage shape. Repeat with the second half of the mushroom mix.
Cut the chilled pastry in half. on a floured surface, roll out one piece into a long rectangle about 35cm x 12cm. Carefully tip one of the mushroom sausages out of the paper onto the middle of the pastry. Brush oat milk down one side of the pastry and roll the other side over the filling to encase it, finishing with the pastry seam on the base. use a sharp knife such as a bread knife to cut the mushroom sausage into 4cm vegan sausage rolls (for a tidy finish, trim off the very ends – but make sure you cook these too!). Repeat with the other pastry and filling. Transfer all the rolls to a baking sheet lined with parchment and chill for at least 30 minutes.
Preheat the oven to 200c/fan 180c/gas 6.
Brush each roll with oat milk and sprinkle with seeds if you would like to. bake for about 30 minutes until golden on top. Leave to cool before eating.