- 150g white onion
- 1 clove garlic
- 300g mushrooms
- 1 x 400g tin chickpeas, drained (keep the water)
- 150g polenta
- Pinch salt
- Pinch ground black pepper
- 250g fresh beetroot, peeled and grated
- 1 sheet puff pastry
If you don't have a food processor, you can finely chop the ingredients by hand with a sharp knife.
Mushroom and beetroot rolls
Watch our step-by-step video on how to make mushroom and beetroot rolls.
Preheat the oven to 170°C (150°C fan/gas mark 4) .
For the filling
Place the onion and garlic in a food processor and blitz until very finely chopped. Remove and place in a bowl.
Place the mushrooms in the food processor and blitz until very finely chopped. Remove and place into the bowl along with the onions and garlic.
Place the drained chickpeas into the food processor and blitz until roughly chopped but some texture remains. Add these to the bowl with the mushrooms, onion and garlic.
Add the polenta, salt and pepper to the mushroom mixture and mix thoroughly.
Add in the grated beetroot and combine everything together.
For the pastry
Lay the pastry sheet onto a worktop and cut in half lengthways, creating two rectangular sheets.
Spoon half the filling onto one of the pastry sheets, spreading it evenly lengthways.
Fold one half of the pastry over the filling and wet the edge with a little water.
Fold over the other half of the pastry and press down to seal, making a long roll shape. Trim 0.5cm off each end of the roll to even up the pastry.
Cut the long roll into four, place onto a lined tray and score the tops with a knife.
Repeat with the remaining filling and pastry sheet until you have eight rolls. Brush the tops of all the rolls with the reserved chickpea water.
Place in the oven at 170°C (150°C fan/gas mark 4) for 30–35 minutes until golden and risen.
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