Jackfruit is so useful to add texture to any savoury dish. It doesn’t have much flavour on its own, but it takes well to lots of herbs and spices. The filling for these rolls is very tasty and also very versatile. It can be used in so many other dishes, such as a filling for Fate Wraps, Savoury Pancakes or Ravioli. The rolls make a delicious dinner with suitable vegetables or salad as well as a snack on its own. This recipe makes 8 and they freeze well.
For the filling:
1 tbsp oil
75g onion, finely chopped
75g sweet potato, finely chopped
75g red pepper, finely chopped 75g mushrooms, finely chopped
1 clove garlic, chopped 1 tsp oregano 2 tsp paprika 2 tsp tomato purée ½ tsp salt good grinding of black pepper 2 pinches dried chilli flakes, more or less to taste 1 x 400g tin young green jackfruit (250g drained weight) 25g Fate Low Protein All Purpose Mix For the pastry: 300g Fate Low Protein All Purpose Mix 150g block margarine (at room temperature) pinch salt 75ml water extra Fate Low Protein All Purpose mix to roll out
First, make the filling:
Place a large frying pan onto a medium heat, add the oil and when it is hot put in the onions and sweet potato. Stir and cook for 5 minutes until softened. Stir in the red pepper, mushrooms and garlic and cook gently for about 10 minutes until soft. Add the oregano, paprika, tomato purée, salt, black pepper and chilli flakes. Stir well. You can add 1-2 tbsp water to the pan if you think it seems a little dry and to prevent the paprika from burning. Stir well and leave to cook for a few minutes.
Move the cooked mixture to the side of the pan and add the drained jackfruit to the other side. Stir and lightly crush the jackfruit as it softens.
Remove the pan from the heat. Use a potato masher to mash the vegetable mixture at the side of the pan. When it is almost smooth enough to come together, mix in the jackfruit and mash a little more, but not too much, as it’s nice to still have some texture of the jackfruit. Stir in the 25g Fate Low Protein All Purpose Mix, and then leave to cool.
Then, make the pastry: Place the Fate Low Protein All Purpose Mix and the salt into a mixing bowl. Rub in the margarine until the mixture resembles fine breadcrumbs, then continue to rub in until it looks like coarse breadcrumbs. Add the water and use a large metal spoon to mix into a smooth soft dough. Dust the work surface with a little Fate Low Protein All Purpose Mix and knead the pastry for a couple of minutes until smooth.
Then, put the sausage rolls together:
Cut the pastry into 4 equal pieces. Take one piece and shape it into a fat sausage shape. Using a little Fate All Purpose Mix, roll out to a rectangle about 12cm x 24 cm and 5mm thick. Trim to the edges and then cut in half to make 2 squares of pastry. At this stage, make sure the pastry hasn’t stuck to the work surface, if it has, use a flat knife to loosen it.
Place a tablespoon (about 40g) of the cooled filling about 2cm from the bottom edge, and spread it across to both sides. Moisten the top and bottom edge of the pastry, then lift the pastry over the filling and join the edges together.
Use a fork to make sure the edge is sealed well. If the pastry has cracked a little, use a knife dipped in water to smooth the crack away. Trim the sealed edge to neaten. Use a knife to mark the top in the traditional way. Place on a lightly greased baking tray (use a little oil). Continue with the rest of the pastry.
Bake in a preheated oven Gas 6, 200˚C for 15-20 mins until golden. Remove to a cooling rack to cool. Serve hot or cold.