Veggie Non-Sausage Rolls and Frangipane Mince Pies
Still loads of time to get those last minute Christmas favourites done and with the kids off school this weekend you'll have plenty of little hands to help too! Christmas baking is my girls favourite part on the run up to Christmas, albeit the present wrapping, decorating etc! The smell of spices through the house makes the whole atmosphere so magical! Stick those Christmas tunes on full wack, pop on a Santa hat and make it proper family time!
I try and leave these 2 recipes as close to the festive weekend as possible as otherwise they are demolished in a day and I have to remake a load, which means I get less fun time and less wine!
First up are my Veggie Non-Sausage rolls
(I made about 40 rolls with this recipe as I used a pack and a half of the ready rolled pasty)
My oldest is a pescatarian; she can't stand meat of any kind so sausage rolls are out of the question! I suggested a squash sage and chestnut filling, or a cheesy filling (both great in my mind) but after finding a maggot in her chestnut last year in a fancy restaurant, she is completely put off chestnuts so she asked if I could base the filling on the Mexican style veggie burgers I make her, something with a bit of spice: so this is what I came up with! It is so easy honestly! I use garlic powder as it distributes easier than fresh garlic, and isn't overpowering, you are only having a mouthful so if there is a chunk of garlic inside you'll be breathing it over your friends and family, which isn't pleasant for them!
Feel free to change this recipe for white beans if you prefer, and go Italian for example but adding finely chopped sun-dried tomatoes, olives and fresh basil with a bit of grated lemon rind and garlic powder. Or try adding tiny pieces of mozzarella, torn fresh basil and finely chopped red chilli into the white beans with a good squeeze of lemon and grind of pepper.
You will need:
A greased, lined baking tray (grease under and on top of the lining paper if you are not using silicon as it sits better in the tin)
Pastry brush and a knife
A pack of puff pastry or ready rolled x 2.
1 large tin of red kidney beans (800g) drained and rinsed and drained well again.
1 tsp of oregano
1 tsp cumin powder
1 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp hot chilli powder (or to taste)
Salt and pepper to season
What to do:
Pre heat your oven to 200-220°C if a fan oven, I like it to be quite hot for the puff to get nice and crispy!
In a bowl crush the beans with the back of a fork, they need to be a bit mushy but the beans still visible to give texture. Add all the spices and seasoning and mix them in well.
Roll out or lay out your pastry into a thin (3 mm max) rectangle and slice lengthways into 3 strips.
Using clean hands or a fork pop the bean mix along the length of the pastry strips.