Giant Christmas Sausage Roll

3 Parsnips

Olive Oil (to grease)

100g Hazelnuts

1 Red Onion

150g Chestnut Mushrooms

400g Butter Beans

400g Cannellini Beans

100ml Vegetable Stock

2 tbsp Maple Syrup

1 tbsp Olive Oil

2 tbsp Soy Sauce

2 cloves Garlic (grated)

2 tbsp Nutritional Yeast

2 tbsp Chickpea Flour

1 teaspoon of chopped thyme

1/4 teaspoon black pepper

1 1/2 teaspoons ground fennel seed

1 ground clove

1/2 teaspoon of ginger

1/2 teaspoon of allspice

100g pre cooked Chestnuts (roughly chopped)

200g Brown Breadcrumbs

2 sheets Pre-rolled Puff Pastry

2 tbsp Water (to seal)

2 tbsp Olive Oil (to brush)

Method

• Pre-heat the oven to 200C.

• Peel and quarter the parsnips, put them in a pan, completely cover them in cold water, add 2 teaspoons of salt and put them on the stove.

• Bring the water to the boil, when the water hits a good rolling boil, cook the parsnips for 7 minutes.

• Drain the water, mash the parsnips and let them cool down.

• Put the Hazelnuts on a baking tray, put the tray in the oven and bake the hazelnuts for 10 minutes.

• Take the Hazelnuts out of the oven, let them cool down to room temperature and then roughly chop them into small pieces.

• Peel the red onion and dice it up into small pieces and then roughly cut up the mushrooms into ½ cm pieces.

• Pour 2 tbsp of olive oil into a frying pan, warm it up and slowly sweat the onion until soft and translucent, which takes around 10 minutes.

• Add the mushrooms to the pan and cook them for 5-7 minutes.

• Transfer the mushrooms and the onions to a large mixing bowl.

• Drain the beans and pour them into a food processor.

• Now add the vegetable stock, maple syrup, oil, soy sauce, nutritional yeast and spices and pulse it all together until smooth.

• Add the mushrooms and onions to the food processor and pulse them into the mixture.

• Add the mashed parsnips, roast hazelnuts and chestnuts to the food processor and blend everything together into a paste.

• Pour the contents of the food processor into the mixing bowl, add the breadcrumbs and fold everything together with a spatula. Season accordingly.

• Line a large baking tray with parchment paper and carefully lay the sheet of puff pastry on top.

• Use a wooden spoon to transfer the mixture on to the pastry.

• It’s important you create a 2.5 inch high “sausage” (roughly ⅓ of the width of the puff pastry sheet) down the right side of the pastry, leaving 1.5 inches of exposed pastry.

• Use your hands to smooth and shape the mixture into a dome shape.

• Brush around the edges of the whole sheet of pastry with water - this is your glue.

• Carefully lift up the side of the pastry that has no filling on top of it and fold the pastry over the top of the “sausage” filling.

• It’s important that you fold the pastry tightly so that you have enough of a lip to stick the the edges together.

• Press the edges of the pastry down with your fingers firmly.

• Score decorative lines across the top of the Sausage Roll (making sure two or three of the lines pierce the pastry entirely - this will let excess steam release from your Sausage Roll).

• Brush the Sausage Roll with Olive Oil. Put the Sausage Roll in the oven, on the middle shelf and bake it for 35-40 minutes (check after 30 minutes, some ovens vary and your Sausage Roll might need to be removed if it’s looking ready)