Since I love making fleischnacka I really wanted to see if I could make a meatless version just to see if it worked and it does! This version gets its deep umami flavors from a combination of eggplant, zucchini, and mushrooms that are slow roasted together with tomato paste and the ground really finely so they stick together in the roll. These don’t taste exactly like the meat version but they have their own delicious, deep flavor all its own.
Vegetarian Fleischnacka
Make pasta dough by placing the flour in a bowl, creating a well in the middle add the eggs and salt and knead together until an elastic dough forms. Place the dough in cling wrap and set aside for at least 30 minutes.
Meanwhile, prepare the filling by heating a medium pan over medium heat. Add to it the olive oil and once hot put in the vegetables and cook them over medium heat for 10-12 minutes until they wilt. Then add the water, tomato paste, and seasoning cooking until the mixture starts to turn to mush (another 10 minutes). Turn the heat off and add the cornstarch then turn off the heat and allow to cool completely.
When the filling is cool, prepare the dough by flouring a flat surface and rolling out the dough to form a large, thin rectangle approximately 30 cm by 50 cm.
Spread the filling evenly over the dough, leaving a small border, then roll up the dough along the longest side and cut 1.5-2cm thick portions. (You can freeze these at this stage in a flat sheet before storing).
To cook: Heat butter in a dutch oven (or other oven safe pan) over medium heat, place pastry rolls in pan so they do not touch then cook 4-5 minutes on each side until browned.
Pour in enough water (or stock) to come halfway up the pastry snails then bake at 200°C for 20-25 minutes checking at the 15 minute mark to make sure more water isn't needed.
Adapted from France Vegetalienne