Mushroom and lentil sausage rolls

Make these and there will be no guilt serving your residents sausage rolls.

Maggie takes the familiar sausage roll, incorporates flavour, and wellbeing, adding ingredients.

TIP Make ahead and freeze raw, simply defrost on trays and bake on the day

Pre heat a fan forced oven to 220c
Line 2 oven trays with parchment paper.
Place a medium saucepan over medium heat, add olive oil and chopped onion, cook for five minutes
Add garlic, thyme, some salt and butter, cook for a further three minutes until the onion is translucent and soft.
Increase the heat to high, add chopped mushrooms and cook until soft, reduce the heat to medium low, stir occasionally until all the liquid is evaporated.
Remove from the heat and place mix into food processor, along with remaining ingedients - pulse until the mix is brought together, keeping some texture, check the seasoning.
Place sheets of puff pastry onto a lightly floured surface and cut in half, so you have 4 pieces in total.
Brush each top and bottom edge of the pastry with egg yolk and milk mix.
Place ¼ of the mushroom and lentil mix in a long even line. Using pressure, roll the puff pastry around the filling, finishing so the yolk brushed edge is on the bottom of the roll,
Place on prepared tray and repeat with the remaining rolls - you should have 4 rolls in total.
Brush tops with egg yolk and milk mix (and sesame seeds if using).
Place into preheated oven and bake for 20 minutes until lovely and golden, reduce the heat to 190c and cook for a further 10 minutes.
Transfer to a cooling rack, cut and serve with chutney.

Nutritional analysis provided by Flinders University