insideKENT Magazine Issue 88 - July 2019 | Page 158

OUTDOORLIVING
THE PERFECT PICNIC CONT.
Chestnut Mushroom and Watercress Sausage Rolls with Tomato Chutney (v) (16), www.watercress.co.uk
Ingredients: Method:
• 2 puff pastry sheets
• 1 onion, peeled and finely diced
• 500g chestnut mushrooms, chopped
• 85g bag watercress
• 2 cloves garlic, finely chopped
• 2 stalks celery, finely diced
• 1 tbsp English mustard
• 100ml white wine
• 80g fresh breadcrumbs
• 1 egg
• 50ml milk
• Sesame seeds to finish
• Olive oil
• Salt and pepper 1. First make the chutney by combining all ingredients in
a large saucepan. Stir well then simmer on a low heat for
30-40 minutes before setting aside to cool.
For the chutney:
• 250g red onions, finely sliced
• 500g tomatoes roughly chopped,
squishy ones are fine!
• 1 red chilli, deseeded and diced
• 75ml red wine vinegar
• 140g dark brown soft sugar
• Large pinch salt
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2. Preheat the oven to 190°C. Line a large baking tray
with greaseproof paper.
3. Heat a good splash of olive oil in a large frying pan over
a medium-high heat, then add the diced onion and celery.
Cook for 10-15 minutes or until golden, stirring frequently.
4. Add in the chopped mushrooms and garlic, then cook
for another few minutes or until the mushrooms have
softened. Add the watercress, mustard, and wine, and
season with salt and pepper. Reduce heat to low then
cook for another 5-10 minutes, or until the liquid has
cooked off. Check seasoning and adjust if necessary then
set aside to cool.
5. Add the cooled mushroom mixture and breadcrumbs
to a large bowl. Stir well to combine, then taste again to
check seasoning and adjust if necessary.
6. Lightly flour a clean work surface, then cut the puff
pastry sheets in half lengthways so you have four pieces
in total. Spoon a quarter of the mushroom and watercress
mixture along the middle of each length of pastry, using
the spoon to mould it into a sausage shape.
7. Whisk together the egg and milk, then brush it along
the edges of the pastry. Carefully fold one side of pastry
up and over the filling, then press down firmly on the
other side to seal. Use a fork or paring knife to crimp the
edges, then trim for a neat finish.
8. Cut each length into four pieces, then place on the lined
baking tray. Brush with the remainder of the egg and
milk mixture then scatter with sesame seeds.
9. Cook in the centre of the oven for 20-25 minutes, or
until the pastry is golden. Serve warm with a generous
amount of tomato chutney.