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.