Mini Chestnut-‘Sausage’ Rolls

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18 oz. can unsweetended chestnut puree
1 small onion, grated
1 clove of garlic ,crushed
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1/2 cup soft whole wheat bread crumbs
Pinch of chili poweder
8 oz. frozen vegan flaky pastry

• To make the filling, mix together chestnut purée, onion, garlic, lemon juice, soy sauce, bread crumbs, and chili powder. Let stand for a few minutes to allow it to thicken.
• Set oven to 375 degrees F.
• On a lightly floured board, roll the pastry out thinly and cut into long strips about 2 inches wide.
• Roll balls of the chestnut mixture into “sausages” about the width of a pencil. Dampen the edges of the pastry with cold water, then roll them around the chestnut mixture, pressing the edges together.
• Prick the pastry with a fork, then cut into 1-inch lengths and place on a baking sheet, seam side down. Bake for about 10 minutes or until the pastry is golden brown and crisp.

Makes 48 rolls

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind