Vegetable Masala Rolls

Vegetable Masala Rolls

These vegetable masala sausage rolls are a delicious twist inspired by Higgidy’s Vegetable Samosa rolls. Encased in golden, flaky puff pastry, they are filled with a flavorful blend of masala-spiced cauliflower and chickpeas. Perfect for a snack or party appetizer, these rolls are packed with aromatic spices and hearty veggies, making them a tasty and satisfying vegetarian treat!

Method

To prep the filling

1. Setup your Egg to cook directly with the ConvEGGtor basket.
2. Set the temperture to 200°C and leave the Egg to warm through and don’t add your the wok until you are ready to cook the filling.
3. Remove the outer leaves of the cauliflower.  Break up into smaller florets, place in a food blender and blitz until chopped into tiny pieces.  Place in a large bowl
4. Drain the chickpeas and add to the bowl.
5. Get all your other ingredients to hand as you will need to add them to the wok in quick succession..
6. When ready to cook, pop your wok in the Egg to heat up.  Once hot, add the oil.  It’s ready to use when the oil starts to smoke a little.
7. Add the chopped onion to the wok together with the ginger and garlic paste. Give it a good zhuzh and fry for a couple of minutes.
8. Now add the mustard and fennel seeds, cumin, chilli, turmeric and coriander powders, to the wok and mix all together.
9. Add the cauliflower and chickpeas and give it a another good zhuzh and fry until vegetables have softened.
10. Add the coriander stalks and curry leaves.
11. You may need to add up to 100ml water to bind the filling, but it will still be quite a coarse mixture.
12. Use a potato masher or the back of your spatula to flatten the chickpeas.
13. Add the mango chutney and give it one last stir.
14. Give it a taste and season with salt and pepper or add more mango chutney, depending on your preferred taste.
15. Set aside to cool.

To make the rolls

1. Take your sheet of pre-rolled puff pastry and cut into two lengthways.
2. Place a generous helping of the filling down the middle of each strip. You’ll have enough filling for two sheets of puff pastry.  Otherwise you can halve the ingredients but it’s probably not worth it as they’ll get eaten so quickly!
3. Using a bit of water, wet one side of each roll lengthways.
4. Now pull the other side over to make one long roll.
5. Crimp the edges with a fork to seal.
6. Pop in the fridge for 15 minutes to firm up.

To glaze your rolls

1. Mix the egg in a bowl. If you want the recipe to be vegan you can use coconut oil instead of the egg.
2. Take your rolls from the fridge and using a basting brush, paint your rolls.
3. Add some diagonal slashes with a sharp knife.

To cook the rolls

1. Setup your Egg to cook indirectly with the ConvEGGtor feet up, stainless steel grid on top and the baking stone on top of that.
2. Set the temperture to 200°C and leave the Egg to warm through the cooking surfaces for 20 minutes at 200°C.
3. Cut a circular piece of baking parchment for your baking stone.
4. I cut my rolls into 4 pieces and then place them on the baking parchment.
5. Cook in the Egg for about 15 minutes.
6. Remove and allow to cool a little on a cooling rack.

These are best served with a dollop of mango,  green or tamarind chutney to dip into, and definitely still a little warm.