These are awesome. A vegetarian “sausage roll” full of umami. I love ways to add kimchi with all its health benefits, and so many more of us are choosing vegetarian options these days for either diet reasons or environment. Makes a good large batch for any party or freeze some for an easy snack or lunch.
Based on a recipe from To Asia, With Love by Hetty McKinnon.
Pictured: Mushroom and kimchi “sausage rolls”1 leek, or 5 spring onions, white part only, thinly sliced
1 garlic clove, crushed
500g mushrooms – swiss browns or button, finely chopped
20 sage leaves finely chopped, or 2 thyme sprigs leaves picked
1 cup kimchi – drained and finely chopped
50g/ ½ cup dried breadcrumbs
125g/ 1 cup grated sharp or mature cheddar
2 tsp Dijon mustard
Handful sofr herbs like parsley, dill, fennel fronds even – and/or the green parts of the spring onions, finely chopped
2 x 24cm square sheets read-rolled puff pastry, thawed
1 egg, beaten – for eggwash
2 tsp sesame white seeds , and or black sesame seeds or nigella seeds
Sea salt and black pepper
Tomato sauce to serve
Preheat the oven to 180 °C fan-forced, 200°C conventional.
Line a large baking tray with baking paper.
In a large fry pan, drizzle with oil and over low heat gently fry the leek or spring onions til soft, add the garlic and some salt near the end.
Add the mushrooms and sage/thyme, increase the heat and cook until they soften – there will be liquid from the mushrooms, keep cooking until this evaporates then let caramelise for a few minutes. Season with salt and pepper then remove to a large mixing bowl.
To the mushroom mix – add the kimchi, breadcrumbs, cheddar, mustard, herbs/spring onions, check for seasoning and add more salt and pepper if you feel it needs it. Make sure it is cooled before the next step.
Cut each sheet of pastry in half to make to rectangles. Spoon a quarter mix down the long centre of each rectangle. Brush a long edge of each piece, and carefully roll up into 4 logs. Cut into 7 bite size pieces, place on the tray. Brush each with egg wash and sprinkle with the seeds.
Cook 20 minutes or until nice and golden – if needing to brown more place in top shelf for the last few minutes.
Serve with tomato sauce
Makes 28