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!