Publications
- 15ml - coriander seeds
- 5ml - cumin seeds
- 30ml - oil
- 2 - onions, chopped
- 4 - garlic cloves, chopped
- 4 - brown mushrooms, roughly chopped
- 250g - brown lentils, cooked and drained well
- 125ml - cooked butternut, mashed
- 15ml - each tomato and soy sauce
- 1 - egg, beaten
- 2 - Weet-Bix bricks, crumbled
- - juice of ½ lemon
- - salt and freshly ground pepper
- 500g - roll puff pastry
- 1 - egg, beaten
- 15ml - sesame seeds
- - tomato sauce
- - herb salad
Preheat the oven to 200°C. Line a large baking sheet with baking paper and grease well with nonstick spray.
1 Filling Toast the coriander and cumin seeds in a dry pan until fragrant. Remove and roughly grind.
2 Heat the oil in a pot or deep saucepan and fry the onions and garlic until soft. Add the mushrooms and stir-fry until cooked. Transfer to a mixing bowl.
3 Add the rest of the ingredients, as well as the ground spices, and mix well. Cover and leave to chill in the fridge for at least 30 minutes.
4 To finish Lightly roll the puff pastry out and slice in half. Divide the filling between the two pieces of pastry – put the filling lengthways in the centre, keeping the edges clean of filling.
5 Brush some egg around the filling and roll into a sausage roll. Seal the edges well and transfer to the prepared baking sheet.
6 Brush more egg over the top, then sprinkle sesame seeds over. Bake for 30-35 minutes or until golden brown and crispy.
7 To serve Leave to cool for 10 minutes, then slice into portions and serve with tomato sauce and herb salad (if using).
