Two Bean puff pastry roll

bean, nut and pepper roll
Share on facebook
Share on pinterest
Share on twitter

Two types of beans (black and red kidney), mixed peppers and onions with spices, cooked and shaped into a log and then chilled and then wrapped in puff pastry (everything is better wrapped in puff pastry 😉 ) and baked in the oven until golden brown.

Preheat the oven to 180C

Remove the ready rolled puff pastry from the fridge (its always unusable straight from the fridge) and put to one side.

Finely chop the mixed peppers and onions (I use frozen ready chopped mixed peppers and frozen chopped onions) and gently fry them in a frying pan with a little olive oil to add a little colour and flavour.

While they are cooking drain and rinse the black beans and the red kidney beans, then either roughly chop with a knife or place in a small processor and roughly chop them. Add them to the cooking peppers.

Roughly chop the pecan nuts with a knife or use a small processor and roughly chop. Add them to the cooking peppers.

Add the spices to the pan and mix.

Add a little water if the mixture is becoming too dry, Once the mixture has warmed through remove from the pan and pour the contents of the pan into a bowl. it should be a mushy stodgy consistency and not too watery (fry for a little longer is its wet).

Allow to slightly cool and stir in 3 tablespoons of plain flour or tapioca starch (either will help bind the mixture together) Use a spoon to push the mixture tightly together in the bowl, ready to shape into a log.

Using a sheet of tin foil place the mixture and shape into a log. wrap the foil up so the mixture it tightly packed into a cylinder. Place in the fridge to chill and firm up for 20 mins.

Unroll the sheet of puff pastry and now remove the bean log from the fridge, unwrap it and place onto the puff pastry.

Roll the puff pastry around the bean log and cut off any extra. Place the log with the seam side underneath on a lined baking tray. Or cut the log in half to make it fit on a smaller tray.

Make slashes along the top of the puff pastry to allow the stream to escape.

Brush the pastry with plant based oat milk and place in a preheated oven for 25 mins or until the pastry is cooked and golden brown.

Remove from the oven and allow to cool for 10 mins before cutting and serving.

bean, nut and pepper roll
Print Recipe
5 from 4 votes

Two Bean puff pastry roll

a spiced bean burger shaped into a log and wrapped in puff pastry
Prep Time15 mins
Cook Time25 mins
chill in fridge20 mins
Total Time1 hr
Course: Main Course
Cuisine: Modern British
Keyword: 2 bean roll wrapped in puff pastry
Servings: 6 people
Calories: 578kcal

Ingredients

  • 235 gm black beans its one tin
  • 235 gm red kidney beans its one tin
  • 100 gm pecans
  • 50 gm onions
  • 100 gm mixed peppers
  • 2 tbsp plain flour
  • 1 tbsp ground cumin
  • 1 tbsp ground chilli powder
  • 2 cloves garlic
  • 320 g ready rolled puff pastry it's one packet
  • 2 tbsp olive oil
  • 2 tbsp oat milk

Method

  • Preheat the oven to 180C
  • Remove the ready rolled puff pastry from the fridge (its always unusable straight from the fridge) and put to one side.
  • Finely chop the mixed peppers and onions (I use frozen ready chopped mixed peppers and frozen chopped onions) and garlic. Gently fry them in a frying pan with a little olive oil to add a little colour and flavour.
  • While they are cooking drain and rinse the black beans and the red kidney beans, then either roughly chop with a knife or place in a small processor and roughly chop them. Add them to the cooking peppers.
  • Roughly chop the pecan nuts with a knife or use a small processor and roughly chop. Add them to the cooking peppers.
  • Add the spices to the pan and mix.
  • Add a little water if the mixture is becoming too dry, Once the mixture has warmed through remove from the pan and pour the contents of the pan into a bowl. it should be a mushy stodgy consistency and not too watery (fry for a little longer is its wet).
  • Allow to slightly cool and stir in 3 tablespoons of plain flour or tapioca starch (either will help bind the mixture together) Use a spoon to push the mixture tightly together in the bowl, ready to shape into a log.
  • Using a sheet of tin foil place the mixture and shape into a log. wrap the foil up so the mixture it tightly packed into a cylinder. Place in the fridge to chill and firm up for 20 mins.
  • Unroll the sheet of puff pastry and now remove the bean log from the fridge, unwrap it and place onto the puff pastry.
  • Roll the puff pastry around the bean log and cut off any extra. Place the log with the seam side underneath on a lined baking tray. Or cut the log in half to make it fit on a smaller tray.
  • Make slashes along the top of the puff pastry to allow the stream to escape.
  • Brush the pastry with plant based oat milk and place in a preheated oven for 25 mins or until the pastry is cooked and golden brown.
  • Remove from the oven and allow to cool for 10 mins before cutting and serving.

Nutrition

Calories: 578kcal | Carbohydrates: 50g | Protein: 13g | Fat: 38g | Saturated Fat: 7g | Sodium: 159mg | Potassium: 489mg | Fiber: 10g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 5mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

1 thought on “Two Bean puff pastry roll”

  1. Pingback: Wrap it in Puff Pastry - The Plant based dad

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top