… the end is in sight!
Unroll your pastry sheet and cut in half lengthways.
Divide the cooled filling between the two rectangles, laying it down the centre of the pastry.
Brush one edge with beaten egg and carefully roll up to create two long tubes. Cut each strip into 7, 2” pastries. Brush with egg and put on a lined baking tray. Sprinkle with Nigella seeds and bake for 15-20 minutes. Serve hot or cold.
Not wishing to blow my own trumpet, they delivered that umami flavour I was expecting – I'm not holding this out as a plant based vegan recipe so you may think this is not a balanced critique. You may be right but, in my defence, I know plenty of people who try both vegetarian and vegan products even though they also eat meat, poultry and fish. It's not a plant based recipe but it's certainly vegetarian.
As is always my practice I froze a few – I like to know how they are going to behave – usually dishes like curry or chilli develop their flavour and benefit being frozen, so lets see how these go!
I have another idea too …
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