We had a party the other night, and I made these chard “non-sausage” rolls. They’re substantial enough that you could have a few with a good salad or some soup and it would make a meal. But…because they’re cut into small pieces they make good snacking food. They’re easy to make as well, because you don’t shape each individual one – you just cut them apart.

I combined swiss chard with a sort of deconstructed version of my tapenade. Kalamata olives, hazelnuts, capers, rosemary, thyme and garlic. Lovely flavors together – earthy, salty and very satisfying.

See also non-sausage rolls with butternut squash and goat cheese.

Here’s another reggae christmas song, because I’m obsessed with them at the moment. This one is completely brilliant…Eek-a-Mouse with The Night Before Christmas (not a creature was stirring, only an Eek-a-Mouse

1 batch of Paté Brisée (I added a dash of white pepper and a generous amount of black pepper to the flour before mixing it all together)

1 large bunch of chard, washed and finely chopped (I ended up with about 4 cups)
olive oil
2 cloves garlic
1/2 cup kalamata olives, pitted
1/2 cup hazelnuts, toasted
1 t. capers
red pepper flakes (to taste0
1/2 t. rosemary
1/2 t. thyme
1 1/2 cups mozzarella – grated or cut into tiny cubes
2 eggs
salt and plenty of pepper

Warm the oil and add the garlic. Cook for a minute or two then add the herbs, red pepper and all of the chard. COok till the chard is wilted and quite dried out. !0 minutes, maybe? I wasn’t paying attention!!

Combine the hazelnuts, olives and capers in a processor, and process very briefly. You want them finely chopped, but not pureed.

In a big bowl combine the chard, hazelnut/olive mixture, mozzarella, salt and plenty of pepper.

In a separate bowl beat the eggs. Pour all about about 1 Tablespoon into the chard mixture.

Take your dough out of the fridge and break it into two pieces. Roll each into a rectangle as long as your cookie sheet, and five or six inches across. (It should be about a foot and a half long)

Put a rope of filling about 1 1/2 inches across just to one side of the center of each piece of rolled-out dough. Fold the dough over, and seal the edges by pressing down with a fork. Transfer to your cookie sheet.

Brush with egg mixture.

With a big sharp knife cut through each pastry roll in one-inch intervals.

Bake at 425 (preheated) For about 1/2 hour till it’s puffed up and golden-brown and crispy. Don’t worry if it seems like things are leaking out or it looks a little messy. It will look good when it’s all cooked through.

Let it cool a few minutes, and then cut each piece apart.