Sausage Rolls

1 tin chickpeas, rinsed and drained

½ large onion, peeled and grated

1 large clove of garlic crushed

½ apple, grated (skin on is fine)

1 sprig rosemary leaves

1 sprig thyme

1 tsp. olive oil

2 tbsp. tomato paste

1 tbsp. tamari

2 tbsp. nutritional yeast (optional)

50g pecans

50g whole almonds

1 sheet puff pastry

Handful sesame seeds

Drizzle of oil

Method:

• Preheat oven to 180°C.

• In a food processor, add the chickpeas and blend until smooth-ish. There will still be some chickpea halves visible (it will be like a very thick lumpy paste). Spoon this mix into a bowl.

• Add the pecans and almonds into the blender and mill into a chunky flour. Place to one side until needed again.

• In a frying pan over a med-high heat add the olive oil until sizzling, toss in the onion, apple and garlic and cook for 2 minutes.

• Add the herbs and cook for a further 1-2 minutes until golden and wilted.

• Toss this mix into the bowl with the chickpea and stir to combine.

• Add the tamari, nutritional yeast, milled nuts and tomato paste and stir again into a tick dough (it will be a tiny bit wet but still easy to roll with your hands).

• Prepare a board to roll out the pastry. Roll out the pastry sheet and make a long sausage from the filling down along the middle. Tightly pack the pastry ends together to cover the fillings and slice into mini sausage rolls.

• Lift carefully on to a tray and drizzle with olive and a sprinkle of sesame. Set to the oven for 25 minutes until golden around the edges