Thursday , May 19 2022
Chestnut & Bean Rolls 1

Chestnut & Bean Rolls

by Sara Matthews


Recipe published in Feast, Issue 12 – November 2016

Recipe makes 6 small individual rolls or 1 large roll


170g of rice flour
120g of cornflour
1tsp of salt
2tsp of baking powder
220g of Stork block diced and chilled
400g of chilled mashed potato
1tsp of xanthan gum
1tbsp of fresh finely chopped coriander

Filling 1
50g of sundried tomatoes chopped
1 large onion, finely chopped
200g of cooked chestnuts, mashed (you can buy packets of ready cooked chestnut purée which works well)
400g tin of butter beans, drained and mashed

50g of dried cranberries, soaked overnight in the juice of one orange and 20ml of hot water
2tsp of fresh thyme leaves, finely chopped
1tsp of garam masala powder or curry powder
100g of puy lentils, drained
1 finely grated carrot
salt and pepper to taste

Filling 2
400g of mushrooms, finely chopped
200g of spinach
2tbsp of gluten free soya sauce
2 garlic cloves, finely chopped, grated or crushed
juice of 1 lemon and zest
1 heaped tsp of onion seeds (optional)

Place the cranberries in the orange juice and water and leave to soak overnight. To make the pastry, mix together the rice flour, corn flour, salt, xanthan gum and baking powder in a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs, then add the fresh herbs. Add the mashed potato and mix until just combined. Knead the dough for 2 minutes. This can be quite sticky so lightly dust the work surface with rice flour. Shape into a ball and chill in the fridge, wrapped in Cling Film, for 30 minutes. Remove it from the fridge and knead again for two minutes until smooth. Chill again, uncovered, for at least an hour. While chilling make the filling. 

Filling 1
Heat a little oil from the sundried tomatoes in a large frying pan and gently fry the onion for 5 minutes, then add the remaining ingredients and cook on a low heat for 8-10 minutes. Season to taste and set aside to cool. Filling 2: use a little oil from the sundried tomatoes and gently fry the mushrooms and garlic for 5 minutes, Add the soya sauce, spinach, lemon juice and zest. Cook down until the liquid has evaporated. Allow to cool 

To make 6 small rolls:
Take filling 1 and divide into 6 equal portion sizes. Roll into a squat sausage shape. Take a small piece of Cling Film and cover with a sixth of the spinach mixture, enough to wrap around ‘sausage’. Place the ‘sausage’ on top and, using Cling Film, wrap the spinach mixture so it encases the ‘sausage’. Wrap the covered ‘spinach sausage’ in Cling Film and place in the fridge to chill. Repeat with remaining 5 portions. Remove the pastry from the fridge and cut into 6 portions. On a lightly floured surface, roll out each portion until large enough to encase the ‘sausage’ portions. Remove the ‘sausage’ from the Cling Film. Place on dough, encase ‘sausage’ with potato dough so it is completely covered. Place on lightly floured baking sheet covered in baking parchment. Repeat with remaining ingredients until you have 6 rolls. Chill for 15 minutes. Preheat oven to 180°C/gas mark 4. Brush the rolls with soya milk and bake in the oven for 45 minutes or until golden brown. Serve hot or cold. They can be baked in advance and stored in the fridge for up to 3 days or frozen for up to 1 month

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