{"id":147623,"date":"2021-11-09T21:53:13","date_gmt":"2021-11-09T20:53:13","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=147623"},"modified":"2021-11-09T22:08:00","modified_gmt":"2021-11-09T21:08:00","slug":"prue-leith-vegan-sausage-rolls-with-mushrooms-and-walnuts-recipe-on-the-great-british-bake-off","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/147623\/prue-leith-vegan-sausage-rolls-with-mushrooms-and-walnuts-recipe-on-the-great-british-bake-off\/","title":{"rendered":"Prue Leith vegan sausage rolls with mushrooms and walnuts recipe on The Great British Bake Off"},"content":{"rendered":"

Prue Leith showcased her vegan sausage rolls with mushrooms, walnuts and a sticky caramelised red onion chutney on The Great British Bake Off.<\/p>\n

The ingredients for the rough puff pastry: 300g plain flour, pinch of salt, 50g vegan block, cubed and chilled, 8\u20139 tbsp ice-cold water, 120g vegan block, frozen, 2 tbsp almond milk and 1 tsp agave syrup.<\/p>\n

For the filling: 7g dried porcini mushrooms, 100ml just-boiled water, 200g chestnut mushrooms, 70g walnuts, 1 tbsp olive oil, 1 small onion, finely chopped, 2 garlic cloves, crushed, 1 x 400g tin of lentils, drained, 2 tbsp brown miso paste, 1 tbsp ground flaxseeds, juice of \u00bd lemon, large handful of flat-leaf parsley, leaves picked and finely chopped, 3 sage sprigs, leaves picked and chopped, 3 thyme sprigs, leaves picked and chopped, 2 tbsp Dijon mustard, salt and freshly ground black pepper.<\/p>\n

For the caramelised red onion chutney: 2 tbsp olive oil, 2 red onions, finely chopped, 1 red chilli, finely chopped, 1 garlic clove, crushed, 3 tbsp dark muscovado sugar and 3 tbsp balsamic vinegar.<\/p>\n

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