Lentil ‘sausage’ rolls

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Prep Time: 30 min
Servings: 4
Cooking Time: 45 min
  • 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).

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