Baking
57 recipes
These are awesome. A vegetarian “sausage roll” full of umami. I love kimchi with all its health benefits, and so many more of us are choosing vegetarian options these days for either diet reasons or environment.
Makes a good large batch for a party or freeze some for an easy snack or lunch.
Based on a recipe from To Asia, With Love by Hetty McKinnon.
Makes 28. V. Freezes well.
Pictured: Mushroom and kimchi “sausage rolls”
Ingredients
- 1 leek, or 5 spring onions, white part only, thinly sliced
- 1 garlic clove, crushed
- 500g mushrooms – Swiss browns or button, finely chopped
- 20 sage leaves finely chopped, or 2 thyme sprigs leaves picked
- 1 cup kimchi – drained and finely chopped
- 50g/ ½ cup dried breadcrumbs
- 125g/ 1 cup grated sharp or mature cheddar
- 2 tsp Dijon mustard
- Handful soft herbs like parsley, dill, fennel fronds even – and/or the green parts of the spring onions, finely chopped
- 2 x 24cm square sheets read-rolled puff pastry, thawed
- 1 egg, beaten – for egg wash
- 2 tsp sesame white seeds, and or black sesame seeds or nigella seeds
- Sea salt and black pepper
- Tomato sauce to serve
Method
Preheat the oven to 180 °C fan-forced, 200°C conventional.
Line a large baking tray with baking paper.
In a large fry pan, drizzle with oil and over low heat gently fry the leek or spring onions til soft, add the garlic and some salt near the end.
Add the mushrooms and sage/thyme, increase the heat and cook until they soften – there will be liquid from the mushrooms, keep cooking until this evaporates then let caramelise for a few minutes. Season with salt and pepper then remove to a large mixing bowl.
To the mushroom mix – add the kimchi, breadcrumbs, cheddar, mustard, herbs/spring onions, check for seasoning and add more salt and pepper if you feel it needs it. Make sure it is cooled before the next step.
Cut each sheet of pastry in half to make to rectangles. Spoon a quarter mix down the long centre of each rectangle. Brush a long edge of each piece and carefully roll up into 4 logs. Cut into 7 bite size pieces, place on the tray. Brush each with egg wash and sprinkle with the seeds.
Pictured: Mushroom and kimchi “sausage rolls” ready for baking
Cook 20 minutes or until nice and golden – if needing to brown more place in top shelf for the last few minutes.
Serve with tomato sauce
Dietary preferences
- Vegetarian with substitutions
- Gluten-Free with substitutions
