First I will show you how to do the crust:
EASY PIE CRUST
Before you start moisten surface of workbench (this helps it adhere), cover with plastic wrap. Also cover your rolling plastic wrap.
In a mixing bowl combine:
1 cup wholemeal flour,
1 cup oat flour
1 tsp. Celtic sea salt
handfull sesame seeds
Add 1/4 cup olive oil using a fork to 'cut' the oil thoroughly throug the flour mixture, until all the flour has been coated.
Stir through 1/2 cup water with until it starts to form a dough.
The more you work it, the tougher it gets, just press the dough together with your hands forming a flat ball and place in the centre of the plastic wrap.
Using plastic wrap covered rolling pin, roll out to desired size.
This recipe is also great for making your own crackers!!
We will need this crust later but first I will show you how you do the filling.
Sausage Rolls (Serves 6)2 cups nuts - pecan/brazil
1 med. cooked potato mashed
1 Tbs. Braggs All Purpose Seasoning (or Soy sauce)
1 cup rolled oats
1/2 Celtic sea salt
1 onion chopped
1/2 tsp. of sage, basil, thyme
1/2 cup liquid veggie stock (I used the water the potatoe was cooked in)
Place nuts in food processor and whiz briefly, add onoin and potato and whiz again the add the rest of the ingredients, whiz until clumps together.
Then roll in the pastry. And this is the hardest part, because the crust is so thin. It is also good to cut the pastry as you can see here before filling and rolling. To roll it lift up the plastic wrap.
Takes 20-30 minutes in 180º C oven.
In this picture you see the outcome. Please note that the rolls in the front are different ones which are gluten and nightshade free.
For the pastry I used brown rice flour and aramanth flour instead of whole meal flour and oat flour. I the filling I replaced the rolled oats with rolled rice and cooked potatoes with cooked carrots.
And ready to go for lunch :)
1 comment:
So, Chef Johannes, how did they taste? :-)
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