Cheddar and Wild Green
These veggie rolls are one of the original things I brought along to foraging walks and they are still an epic joy to make. I have followed and adapted and played with many variations but I always return to the same Delia Smith pastry and fundamental guide she provided in her Cookery Course. Like anything using wild greens, these can be amended and experimented with endlessly through the season with different chutneys, fruit and different cheeses depending on what you like. They can also easily be made into very good vegan versions and I've given vegan variations in the recipe below.
Wild Sausage Rolls
It is absolutely NOT essential to make your own pastry for these, however this is so quick, easy and inexpensive that I really encourage you to have a go. I recommend this guide for making this pastry for the first time - it is honestly easy. These rolls freeze beautifully and cook from frozen. Just make as far as when you cut them up and freeze in a single layer.
1 medium bowl for pastry
1 medium bowl for filling
1 tray lined with non stick paper or a silicone mat
Makes 8 - 10
For the flaky pastry
220g plain flour
150g butter or vegan spread (I have used Vitalite with good success here)
Pinch of salt
5 - 6 tablespoons cold water
For the filling
1 onion chopped (double this for vegan)
1 clove garlic minced
300g breadcrumbs (or 500g if vegan)
1 tablespoon olive oil
300g mature cheddar grated (or 3 tablespoons of nutritional yeast if vegan)
2 big handfuls of wild garlic, nettles, tree greens or any green herbs chopped
1 egg (omit for vegan)
Salt and pepper
1 egg for glazing (omit for vegan)
Place the butter or spread in the freezer for 30 minutes. While it's firming up fry the onion in the olive oil with a pinch of salt until softened and translucent but not coloured. Add the garlic for the last minute. Allow to cool. Mix the cooked onion, breadcrumbs, cheddar/nutritional yeast, wild greens and egg if using together and season to taste with salt and pepper. If omitting the egg you might want to add a little bit of extra olive oil and water if the mix isn't coming together but you do not want this mix to be wet. It should just hold together enough to form a ball.
Add the flour and salt to a large bowl. Using a large holed grater grate in the frozen butter and toss lightly in the flour. If using the vegan spread you might struggle to grate it evenly. Don't worry - it will work fine no matter how even the pieces of fat are. Use a knife to evenly distribute the fat and add the cold water a little at a time using the knife to everything to a shaggy dough adding a little more water if it looks too dry.
Turn out on to a surface and bring together. If your pastry looks very dry and cracked then feel free to add another sprinkle of water with your hands, cover and allow to sit for 5 minutes to properly hydrate. Fold the pastry twice to create some layers and shape into a square. Cover to stop it drying out and allow to relax in the fridge for 10 minutes. Heat the oven to 180°C. Divide the pastry into two rectangles and flour the work surface. Take your rolling pin Roll each piece out until the width of a £1 coin keeping the rectangular shape with the longest edge closest to you.
Place rolls of the filling across the middle of each strip of pastry and brush the edge closest to you with beaten egg. Lift the pastry over the filling, press tightly and cut off any excess. Press a fork over the edge to seal. Slice and place on the baking sheet and brush with more egg. Bake for 15 - 20 minutes until golden.