COOKING TIME: 15-20 MINS
MAKES: ABOUT 36 PARTY SIZE ROLLS
INGREDIENTS
3 eggs
½ cup pecans
1 small onion, roughly chopped
1 tbs tamari sauce
1 cup cottage or cream cheese
½ cup breadcrumbs
1 cup rolled oats
3 sheets puff pastry
milk for glazing
seeds for sprinkling on top e.g. sesame
PREPARATION
Measure up everything ready to go and set the oven to 200°C (for
a cooking time of 20 mins or at 220°C for 15mins if you’re in a
hurry).
1. In a food processor, put the eggs, pecans, onions, soy sauce
and cottage cheese/ cream cheese and process until a very
fine mixture.
2. Transfer to a bowl and mix in the breadcrumbs and rolled oats.
Let the mixture stand for at least 5 minutes to thicken a bit.
3. Cut the pastry sheets in half and spoon some of the mixture
down one edge. Brush the other edge with milk and roll to
enclose the filling with pastry.
4. Repeat this process with the remaining mixture and pastry
sheets.
5. Cut each log into 6 even lengths, almost through to the bottom
of the roll. (it’s easier handling if they are still a little joined).
6. Brush the rolls with milk and prick the rolls with a fork on top.
7. Sprinkle with sesame seed or poppy seeds to finish them off.
8. Bake for about 15 mins at 220°C for 20 mins at 200°C or
until crisp and golden.
9. Cut through to separate them at the base and place them on
a cooling rack. Serve warm or cold.
STORAGE, REHEATING & LEFTOVERS
** Store these delicious rolls in an airtight container or you can
freeze them for later use.
VARIATIONS & TIPS
** Serve with homemade tomato sauce
** If using cream cheese in the filling, try making your own, it’s so
easy and guaranteed additive free!
** (see The Food Werewolf Recipes Basics recipe page for great
homemade tomato sauce and cream cheese recipe ideas)
** Substitute breadcrumbs with ¼ cup rice crumbs and ¼ cup
almond meal
NOTES
** Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no
nasties in your ingredients.
Source: thank you Jennie and Vanda!
