Friday, 22 February 2008
Baked Savoury Roll with Onion Sauce
With meat in short supply a few good and filling vegetarian dishes are needs to round off the family menues. This savory roll can be adapted to use what vegetables you have on hand - if you have no nuts use some sunflower seeds - you can use your imagination to combine a host of seasonal vegetables - even better if they come from your own garden! Baked Savoury Roll: 1/4small cabbage 1 ounce nuts 2 medium carrots 1 teaspoon mixed herbs 1 leek 1 teaspoon yeast extract -- (e.g. Vecon or Marmite) or use Bisto made into a thick paste and omit the cornflower 4 mushrooms 1 teaspoon cornflour 1 onion 8 ounces shortcrust pastry 2 tablespoons vegetable oil Onion Sauce: 1/2pint milk 1 ounce flour 1 ounce margarine 1/2 small onion -- chopped finely and sautéed Savoury Roll: Chop or mince the vegetables finely; grate the nuts or use chopped nuts such as peanuts. Heat the oil and cook the onion for 2-3 minutes. Add the remaining vegetables and cook for another 3-4 minutes. Take off the heat; add the nuts, herbs, yeast extract and cornflour (or Bisto). Mix well and leave to cool. Roll the pastry into a large square approximately 1/8-inch thick. Spread the vegetable mixture evenly to 1/2 inch from edge. Dampen the edges and roll up firmly. Press down the edges. Bake in a hot oven - 200C/400F/gas mark 6 for 30 minutes. Serve with onion sauce. Onion Sauce: Melt the margarine, add the flour and cook for 2-3 minutes. Add the milk and stir well to prevent lumps. Bring to the boil and simmer for 5 minutes, then add the onion and serve.