Ingredients
Spicy Italian Sausage Crumble
- 1 cup California walnuts
- 1 cup cooked chickpeas
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon fennel seeds
- 1 teaspoon red chili flakes
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
Pot Pie
- 2 tablespoons vegetable oil
- 125g sweet potato, medium diced
- 110g Brussels sprouts, quartered
- 140g Spanish onion, medium diced
- 7g garlic clove, minced
- 140g button mushroom, quartered
- 7g sage, chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons all-purpose flour
- 3 cups chicken or vegetable stock
- 1 tablespoon Worcestershire
- 1/2 cup walnut cream
- 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt
- 4 puff pastry discs (70g each) Egg wash or melted butter (optional)
Preparation:
- To prepare sausage crumble, preheat the oven to 220°C and line a baking sheet with parchment paper. Place all ingredients into a food processor and puree.
- Spoon out nickel-sized, randomly shaped pieces and place on a baking sheet. Bake for 10 minutes or until dried and sausage like in texture.
- Heat oil in a medium-sized pot over medium-high heat. Add sweet potato, Brussels sprouts and onion and cook for 3 to 4 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Stir in mushrooms and sage and cook for 3 to 4 minutes.
- Add olive oil to the pan, then add flour. Cook and stir for 2 minutes, then add stock and Worcestershire sauce. Continue to stir as stock thickens. Add walnut cream, pepper and salt.
- Preheat the oven to 200°C.
- Place equal amounts of filling and sausage crumble into four oven safe dishes. Place puff pastry disks on top and pinch around the sides to seal in filling. Brush pastry with egg wash or melted butter, if desired.
- Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.
