At first glance, it’s difficult to tell that these aren’t made with real sausage!
The toasted colour from the chestnut purée looks the same but delivers a mild flavour with a hint of spice and citrus. They’re a great make-ahead to have stashed in the freezer for entertaining. Look for cans of unsweetened chestnut purée in specialty food stores.
In frying pan, sauté shallots and garlic in butter over medium heat until soft; 8 minutes.
Meanwhile, tear toasted bread into small pieces; pulse in food processor to form fine crumbs. Remove to a small bowl.
Add shallots and garlic to processor; pulse until almost mushy. Pulse in chestnut purée, until well mixed, and then pulse in umami powder, chili powder, salt, orange peel and bread crumbs just until mixed.
Divide mixture into 6 balls, each about ⅓ cup (75 mL). Whisk egg with 1 tsp (5 mL) water.
Unroll 1 sheet of pastry; keep pastry on paper. Lightly brush with egg mixture, then spread with 1 tbsp (15 mL) Dijon. Slice into 3 long strips; gently lift from paper to separate.
Roll balls into long logs, as best you can. Arrange one log down centre of each strip. Use your fingers to pinch and stretch mixture so it covers the length of the pastry.
Fold long sides of pastry over to cover filling and slightly overlap; press edge to seal. Repeat with remaining pastry, mustard and filling.
Arrange rolls, seam side down, on baking sheet lined with parchment paper. Brush with egg and sprinkle with seed mixture; freeze until slightly firm, about 15 minutes. Cut each roll crosswise into 8 pieces; place back on sheet and space out ½-inch apart.
Bake in preheated 425°F (220°C) oven until golden; about 20 mins.
Blend equal parts grainy Dijon and mayo or yogurt for a tangy dipping sauce.
Nutrients per serving (one roll): 67 calories, 1 g protein, 4 g fat (1 g saturated fat), 6 g carbohydrates (0 g fibre), 5 mg cholesterol, 62 g sodium
Tip: Make ahead and freeze until firm; portion into plastic bags. Freeze up to 1 month. Bake from frozen — just add 5 more minutes to cooking time.