Lentil Rolls

Lentil Rolls

These lentil sausage rolls are a delight for my kids and they do not seem to realise that I have hidden a bunch of healthy stuff in them. I made these for a recent whanau evening at my son’s kindy and a double batch was completely demolished. Being vegetarian, they are healthier than standard sausage rolls but still with the same flaky pastry exterior. Serve these lentil sausage rolls with a good tomato sauce and you too may be surprised how something reasonably healthy can taste pretty good.

Tips and Tricks

To speed up the processing of the vegetables, you can use a food processor to chop them up too as well as to combine all the ingredients together. 

Make sure when you roll the pastry that you cut then rolls and place them seam side down on the baking tray – this is to prevent them unravelling as they puff up in the oven.

Adding a bit of an egg wash and a sprinkling of sesame seeds give these lentil sausage rolls a more appetising look as it will encourage them to brown in the oven.

Use a sharp knife to cut through the pastry and the filling. I use a Victorinox paring knife but any good quality sharp knife will do. Using a blunt knife, you will risk the filling splurting out of the pastry which will make for strange looking lentil sausage rolls.

Lentil Sausage Rolls

Serves 8

Ingredients:
4 sheets flakey pastry
400g canned brown lentils
1 onion, diced
1 carrot, finely grated
1/4 brocolli head, chopped finely
2 cloves garlic, crushed
1/2 cup cheese, grated
1 tbsp olive oil
2 eggs
2 tsp smoked paprika
1/4 tsp cayenne pepper
salt and pepper
1 tbsp rosemary, chopped
1 1/2 cups breadcrumbs
 1 egg, beaten
sesame seeds
 
Method:
Preheat oven to 180 degrees celcius.
Heat olive oil in a pan and fry off onions, garlic, carrot, rosemary and brocolli, until soft.
Add drained lentils, heat through then remove from heat to cool.
Combine breadcrumbs and cheese in large bowl.
Process the vegetable mixture in a food processor.
Add the 2 eggs and process until well combined.
Add to breadcrumbs and cheese then mix well.
Spread about a quarter of the mixture on top of flakey pastry, roll up ensuring the seam is down.
Score the top using a knife or fork, and place on an oven tray.
Repeat with remaining pastry and mixture.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 20 minutes until puffy and golden.
Serve warm with tomato sauce on the side.
 
Enjoy!
Mel Crafting
 
 
 


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