Savory Puff Pastry Rolls

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Savory Puff Pastry Rolls

makes 15, serves 4

 

2 T olive oil

3 med. onions, chopped

4 vegetarian burgers, broken into pieces

2/3 c chopped mixed nuts

2 T tomato puree

1 T each freshly chopped sage and basil

sea salt and pepper to taste

1/2 lb. puff pastry

1 organic egg yolk or a little soy milk to glaze

 

Heat oil in med. saucepan, add onions, cover pan. Soften onions over gentle heat for 15 min, stirring occasionally, until translucent. Add burger pieces and cook 3-4 min. more. Remove burger and onions from pan and put into bowl with nuts, tomato puree, herbs, salt and pepper. Mix ingredients thoroughly and allow mixture to cool.

 

Roll pastry into 15 x 12" rectangle and cut into three strips, each 5" wide. From a third of the filling into a sausage along center of each strip, leaving 1" border on each side. Brush top border with water and fold over bottom border so it covers filling. Fold top border over bottom and secure edges by pressing firmly.

 

Cut pastry rolls into 5 even lengths and transfer to baking sheet with the joint underneath. Using sharp knife, make three shallow cuts on top of each one, brush with beaten egg yolk or milk, bake 400 degrees F for 25 min or until rolls have risen and turned brown.