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Mushroom and lentil sausage rolls

These high protein vegetarian sausage rolls will be a winner with your residents!

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

Method

  • Preheat oven to 220°C.
  • Line oven trays with baking paper.
  • Heat the olive oil in a saucepan over a low to medium heat.
  • Add onion and cook until cooked but not coloured.
  • Add the garlic, thyme, butter, some of the salt and cook for a further 3 minutes.
  • Meanwhile, heat another frypan, add some of the remaining olive oil and the chopped mushrooms and cook on high until softened.
  • Once softened, add to the onion mixture, and cook until all the liquid is evaporated. Season with some of the salt.
  • Remove from the heat and place mix into a food processor, along with the remaining ingredients (except the pastry). Pulse until the mix comes together, while keeping some texture. Season with salt and pepper.
  • Place the ingredients for the egg wash in a bowl and whisk to combine. On a lightly floured surface place a sheet of the puff pastry. Cut the pastry in half and brush each top and bottom edge of the pastry with egg wash.
  • Spoon (or pipe) even amounts of the lentil mixture between the pastry sheets in a long even line. Using pressure, roll the puff pastry around the filling, finishing so the egg wash brushed edge is on the bottom of the roll.
  • Place on prepared tray and repeat with the remaining rolls.
  • Brush tops with egg wash and sprinkle with sesame seeds (if using)
  • Put in the cool room for 20 minutes to chill the pastry.
  • Place onto prepared trays.
  • Bake for 20 minutes until deep golden burnish. Reduce the heat to 190°C and cook for a further 10 minutes.
  • Once cooked, set aside to cool for 15 minutes, then slice each log into 6 pieces.