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Veganuary with Leiths, Recipe 4: Mushroom and Chestnut Rolls with Brown Sauce

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Veganuary with Leiths, Recipe 4: Mushroom and Chestnut Rolls with Brown Sauce

Image from Workshop

To celebrate Veganuary, we're releasing a brand new recipe every Friday in January for you to cook at home. Head to our Instagram page to find out more about how you can be in with a chance to win a place on our popular The Essential Vegan course, and check out our other upcoming vegan and plant-based courses to kick start your cooking this year:

The brown sauce benefits from being made at least 1 day in advance.


For the filling:
3 tbsp oil
1 leek, finely sliced
1 clove garlic, crushed
250g chestnut mushrooms, roughly chopped
1 tbsp chopped thyme leaves
1 tbsp brown miso
2 tsp Dijon mustard
100g chestnuts, finely chopped
50g fresh white breadcrumbs

For the pastry:
250g/9oz vegan puff pastry
Soya milk to glaze
Sesame seeds

For the brown sauce:
200g shallot
300g tomatoes
1 apple
2 tbsp oil
125g dark brown sugar
50g sherry vinegar
50g red wine vinegar
50g dates
2 tbsp Hendersons Relish
1 tbsp English mustard
50g tamarind pulp
10g Maldon salt
300g water
1 star anise
2 cloves
1 cinnamon stick


For the rolls:

  1. Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  2. Gently cook the leek over a low heat for 10 mins, then add the garlic and cook for 2 minutes.
  3. Add the mushrooms and cook until most of their moisture has been removed. Add the rest of the filling ingredients and season to taste, allow to cool before assembling your roll.
  4. Roll the pastry into A4 rectangles the thickness of a £1 coin. Cut pastry in half (two sheets of A5).
  5. Divide the filling into 2 long sausages and place lengthways down the middle of pastry.
  6. Roll up the pastry over so that the pastry can be sealed onto the other side of the roll, there should be 2cm overlap. Do the same with the other piece of pastry.
  7. Cut each roll into 3. Brush with soya milk and sprinkle with sesame seeds.
  8. Bake for 30 minutes. The pastry should be golden brown and the filling hot.

For the brown sauce:

  1. Halve, peel and finely slice the shallots, chop the tomatoes and peel and cut the apple into small pieces.
  2. Heat a large saucepan over a medium heat, add the oil and sweat the shallot until soft and translucent.
  3. Add the sugar and cook over a gentle heat until caramelised.
  4. Deglaze with the vinegars and Madeira and reduce by half.
  5. Add the remaining ingredients, along with the spices and cook over a gentle heat until the mixture is thick and glossy, at least 1 hour.
  6. Remove from the heat and allow the mixture to cool slightly, remove spices before blending until very smooth. Pass sauce through a fine sieve and cool completely before use.

Author: Leiths Teachers


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