Brick pastries with plant-based blood sausage and bean cream

Ingredients

• 4 sheets of puff pastry
• 50 cl of milk
• 2 tablespoons of flour
• 1 tablespoon of butter
• 1 vegetarian sausage (cooked)
• cooked white beans (cannellini beans)
• sunflower oil, for deep frying
• salt, very little (the sausage is already quite salty)

If you have made too much sausage or beans, save them – they will be useful for this recipe.

Remove the casing from the cooked sausage and place the filling in a bowl. In a saucepan, melt a tablespoon of butter with a little oil, then add 2 tablespoons of flour and mix until smooth.

Gradually add 50 cl of milk, stirring constantly, until you have a béchamel sauce. Pour it over the sausage filling and mix well. Add a pinch of salt, being careful not to over-salt. Let it cool. While the beans are cooking, blend them into a puree.

Cut each brick pastry sheet into four pieces. In the center of each piece, place a spoonful of filling and roll it up into a small tube. Continue until all the filling is used.

Heat some sunflower oil in a small saucepan to a medium level. Fry the pastries in the hot oil until they are golden brown, then drain them on paper towels.

Serve 5 bricks per plate, topped with a layer of bean puree.