Makes 24 Small Rolls
Party food comes alive over the Christmas period, as friends and family gather to celebrate the year gone by. If you’re looking to create something festive, nut-free, and vegetarian-friendly for your consumers, these low-sodium Sprout & Chestnut Gratin Rolls are the perfect vegetarian party food.
Christmas-inspired vegetarian party food
These vegetarian pastries have all the Christmas ingredients you could possibly want in a festive dish. From chestnuts and sprouts to delicious herbs and spices with a dash of cranberry sauce.
The chestnuts used within this recipe are pre-cooked which not only offers the most delicious texture but also cuts out on production time spent roasting and peeling. We have also used dried herbs and spices along with Smart Salt®, replacing regular salt.
Reducing sodium in party food
Smart Salt® will help reduce the sodium in your party food range by up to 60% and can be used with a variety of different applications.
As we head into 2023, reducing sodium along with fat and sugar will be important for manufacturers, so they can still benefit from the party food promotional offers expected during this time.
To find out if your product fits in the HFSS regulations, click here.
Sprout & Chestnut Gratin Rolls
Ingredients:
- 300g Cooked Sprouts
- 75g Cooked Chestnuts, roughly chopped
- 50g Cranberry sauce
- 0.5 tsp Dried oregano
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Dried sage
- 0.5 tsp Smart Salt®
- 0.5 tsp Mustard powder (or English mustard) (optional)
- 0.25 tsp Ground cinnamon
- 320g Puff pastry (shop-bought/pre-rolled or homemade)
- 1 Egg, lightly beaten
Let’s give it a go!
- Pre-heat the oven to 180C/160C Fan/Gas Mark 4
- Pulse the cooked sprouts in a food processor until broken down but not pureed
- In a bowl, mix the crushed sprouts, roughly chopped chestnuts, cranberry sauce, oregano, garlic powder, onion powder, sage, Smart Salt®, mustard powder, and ground cinnamon; until well combined
- Roll out the puff pastry into a rectangle sheet if required or unroll the pre-rolled puff pastry. Cut the sheet in half horizontally
- Along the top of the pastry, around 2cm from the top of the sheet, place half of the sprout mix and spread out into a ‘sausage’ shape across the entire length of one of the pastry pieces
- Repeat with the other half of the sprout mix and the other half of the pastry
- Brush the pastry with water along with the sprout mix. Fold/roll the pastry over the top of the sprout mix to form a ‘sausage roll’. Gently seal the roll with the side of your hand/little finger. Repeat with the other half of the pastry.
- Use a fork to press down along the seal
- Trim any excess pastry to give the seal a neat edge
- Cut the rolls at around 3-4cm intervals
- Place the rolls onto a lined baking tray. Using a pastry brush, glaze the rolls with the beaten egg and bake in a preheated oven for 20-25 minutes until golden
