Chestnut & Vegan Sausage Pull-Apart Stuffed Biscuits

Preparation

These savory pull-apart biscuits combine vegan sausage, shiitake mushrooms and roasted nuts, all wrapped in flaky dough. Served warm with a simple maple soy dipping sauce, they make an easy, satisfying snack or appetizer that's perfect for the holidays.

*This recipe originally ran in the U.S. on HexClad.com.

Make the biscuits. Preheat oven to 350°F/180°C. Heat the oil in a HexClad 12"/30 cm Hybrid Fry Pan over high heat. Add the scallions, sausage, mushrooms and sage. Season with salt and pepper. Cook, stirring constantly, for about 2 minutes. Add chestnuts and pecans and continue to cook, stirring, until veggies and sausage begin to brown, about 1 minute more.

Transfer the stuffing mixture to the bowl of a food processor, wipe the pan clean with paper towels and set aside for baking the biscuits. Pulse the sausage mixture about 12 times, until the ingredients are chopped into small bits.

Dust a clean work surface with some flour. Place a biscuit round on your surface and using a rolling pin dusted with flour, flatten the dough until it is a circle that is about ⅛ inch thick and 5½ inches wide. Repeat with remaining dough, dusting each disc with flour to prevent them from sticking.

Scoop ¼ cup/ 40 grams of the filling into the center of a flattened biscuit round. Bring the edges up and pinch and twist closed. Repeat with remaining dough and filling.

Brush the pan lightly with butter. Place one stuffed biscuit, pinched side up, in the center and arrange 5 biscuits around it, and then 10 biscuits around the outer layer. Gently flatten and push the biscuits until they are all touching and snuggled together, then brush the tops with half the remaining butter. Bake until the tops of the biscuits are golden brown, about 45 minutes. Let cool 10 minutes before serving.

Make the dipping sauce. While the biscuits bake, whisk soy sauce, maple syrup, mirin and rice vinegar in a medium bowl or shake in a jar with a tight-fitting lid to combine. Stir in scallions, garlic, jalapeno, gochugaru and sesame seeds. The sauce can be made up to a week in advance and refrigerated in an airtight container.