These mushroom kimchi cheddar sausage rolls make the perfect picnic or snack food – as good for party snacks as they are for lunches! I know the flavour combo sounds a little out there, but everyone I have served these for has loved them. If you’re looking for something to serve with drinks over summer I highly recommend you give these a try!
I very slightly amended the recipe from Hetty McKinnon’s To Asia, With Love cookbook
Ingredients
- 2 sheets puff pastry
- Leek
- 2 cloves garlic
- Salt and pepper
- 500g swiss brown mushrooms
- 2 thyme sprigs
- 1 cup kimchi
- 1/2 cup breadcrumbs
- 1 cup cheddar
- 2tsp dijon mustard
- 1/2 cup parsley, dill and chives
- 1 egg
- 2tsp sesame seeds
Steps
- Preheat oven to 200C and defrost the puff pastry sheets if frozen
- Thinly slice the leek and mince the garlic
- Heat some oil in a frying pan and cook the leek and garlic with some salt over low heat for 10 minutes
- Meanwhile, finely chop the mushrooms then add to the pan with the thyme leaves
- Cook over medium-high heat for 8 minutes, until the liquid has cooked down and the mushrooms are starting to caramelise. Season and set aside to cool slightly
- Finely chop the kimchi, then combine with the breadcrumbs, grated cheddar and mustard in a large bowl
- Add the mushroom mixture and herbs and fold to combine
- Cut the pastry sheets in half to make two rectangles and spoon the mixture down the middle, forming into a sausage shape
- Beat the egg then brush along one edge of the pastry and then fold over the filling to enclose, and press onto the egg-washed edge. Repeat with remaining filling
- Cut each roll into bite sized pieces and place on a lined baking tray
- Brush with the eggwash and sprinkle with the sesame seeds. Bake for 18-20 minutes until golden
These mushroom kimchi cheddar sausage rolls are seriously that good. The flavours just work so well together, and they make for a slightly more fancy sausage roll option. They are still super easy to make though! Surprisingly they also go well with tomato sauce too!
If you don’t need all of them at once I recommend freezing them before cooking. Just place them on a tray in the freezer until frozen though, then transfer to a container. Then when you need a delicious snack pop them in the oven until cooked through and golden – delicious! I recommend making a double batch if you’ve got events coming up – the recipe is easy to double and once you’re in the rhythm of rolling the pastry you’ll get them done in no time!
Who wants to give these mushroom kimchi cheddar sausage rolls a try?
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!