These sausage rolls can easily be made gluten free by using appropriate pastry. The mix itself is gluten free without alteration.

For the putting in

• 600g cooked chickpeas
• ½ cup finely chopped (bamixed) mixed, roasted nuts
• 2 thumb of fresh ginger, peeled and grated
• 4 garlic cloves, crushed
• 1 red onion, finely chopped
• 3 tsp cumin seeds
• 3 tsp coriander seeds
• 2 tsp fenugreek seeds
• 2 tsp garam masala
• ½ tsp chilli powder – to taste
• Salt and Pepper
• 2 tbsp tomata paste
• Generous splash of tamari
• pre-rolled puff pastry (use gluten free pastry if needed)
• ½ cup soy yoghurt, diluted (to brush pastry)
• 1 tsp fennel seeds, to decorate

For the putting together

In a small pan, saute the onion in some olive oil until soft. Add the garlic, ginger and saute for four to five minutes more to soften the garlic and ginger.

Meanwhile, gently toast the cumin, coriander and fenugreek seeds in the oven until they smell fragrant, then add in with the nuts and bamix (using the dry foods thingy).

Using a slicing blade in a food processor roughly cut the chickpeas.

Into the onions stir in the tomato puree, tamari, salt, papper, and chopped chickpeas. Continue to cook on a low heat to reduce liquid, stirring occasionally.

If you are going to cook the sausage rolls right away, heat the oven to 180C.

Once the chickpea mix is fairly dry remove from heat and thoroughly mix with the chopped nuts. Allow to cool until it can be handled.

Remove the pastry from the fridge, put on a floured surface and cut in half lengthways. Divide the mix in half and roll into two long sausages. Put a sausage along the length of each pastry and brush the long edges with the yoghurt wash. Roll the pastries around the mix and press the pastry together where it meets, using a fork to crimp the edges. Brush all over with yoghurt wash, sprinkle with fennel seeds and cut into mini rolls about an inch thick – any thinner and they will fall over in the oven. At this stage, you can freeze them, separating the layers with parchment paper.

Bake for 20-25 minutes, until puffed and golden, and serve with a spicy tomato marmalade, Indian chutney.

If the mix is to be used later, refridgerate in a lidded container.

Serve with a jolly nice chutney.