Low fodmap vegan picnic rolls

Summer is almost upon us and these would make the perfect low fodmap veggie addition to any picnic - they’re equally delicious served hot or cold. You can make them into mini bites as pictured or standard ‘sausage roll’ size.  Enjoy x 

LOW FODMAP VEGAN PICNIC ROLLS (makes approx 16)

Ingredients

1 medium sized butternut squash (about 1kg)

1 teaspoon dried chilli flakes

1 teaspoon ground coriander

2 spring onions (just the green part)

2 carrots - grated  

1 tbsp garlic infused olive oil

½ bunch of fresh sage

1 tsp parsley 

200g vac-packed chestnuts

3 tbsp Nutritional yeast and/or finely granted veggie/vegan hard cheese

500g packet of gluten free puff pastry (look out for one that is palm oil free if you can)

Optional: sesame seeds 

Method

Preheat the oven to 200°C.

Peel and deseed the squash and cut into half moons, then place on a roasting tray and sprinkle over the chilli and coriander, drizzle with oil and then season with salt and pepper. Give everything a good mix together the roast for about 30 minutes until tender. Remove from the oven and leave to cool.

Finely chop the spring onion (green part only) grate the carrots and roughly chop the chestnuts and sage.

Add the garlic infused oil to a non stick frying pan and gently fry the spring onions and carrots for a couple of minutes then add the sage and chestnuts. Fry for a few minutes then add to a large bowl along with the squash, parsley, nutritional yeast and/or cheese and mash everything together. Taste and adjust seasoning.

Dust a clean surface with a little gluten free flour and roll your pastry into a rectangle, about 1/2 cm thick and cut lengthways into two long equal pieces.

Place the butternut filling down the centre of each piece, then fold the pastry over, using a little oil or dairy free milk to seal the sides then press down the edges with a fork.

Cut into equal sized pieces of your choosing. Brush with a little oil or milk and optional: sprinkle with sesame seeds

Pop into the oven and bake for approx 20 -30 minutes or until the pastry is golden on the outside and cooked through.