I made these via a Facebook live one day, totally whinged it, but they turned out amazing, so figured they were blog-worthy.  I have since gone on to make them a few more times, adding in other veggies, totally depending on what I had laying around, so don’t be scared to adjust this recipe if you don’t have the listed ingredients (you will want to leave in the lentils though).

Also, adjust the spices for different flavours – add in more herbs or chilli if you want… it is a very adaptable recipe.

TIP: For this recipe, I used a small brown onion and zucchini ,and a medium sized carrot.
Tip: You will need 2 large eggs – 1 egg for the mixture and 1 for the egg wash.
TIP: We like to use butter puff pastry because it is the only one we have found that is additive-free.

May 4, 2020
  • 15m
  • 20m
  • 35m

Ingredients

  • 1 brown onion
  • 1 carrot
  • 1 zucchini
  • 2 cauliflower florets
  • 4 button mushroom (optional)
  • 1 handful of baby spinach (optional)
  • 1 tsp. dried thyme
  • 1 tbsp. worcestershire sauce
  • 1/4 c tomato sauce
  • 2 egg
  • 1 c breadcrumbs
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/2 tsp. cayenne pepper (optional)
  • 1 tin brown lentils
  • 6 butter puff pastry sheets

Instructions

  1. Preheat oven to 180ºC and line two flat oven trays with baking paper.
  2. Blitz the roughly chopped veggies in a blender, high speed 10 seconds, or thermal cooking appliance, 10 seconds/speed 5 until fine, then tip into a large bowl. If you don't have a blender, grate as much as you can and finely dice the rest.
  3. Add the drained lentils and everything else (only 1 of the eggs), except pastry, and stir until well combined.
  4. Lay out the 6 thawed sheets of pastry and cut each sheet in half, giving you 12 rectangles.
  5. Place a layer of the mixture down the centre of each pastry rectangle, brush with the beaten egg along one of the long edges.
  6. Fold the pastry over onto the egg-washed edge and press along the edge to seal, then place onto the baking tray, folded side down.
  7. Brush the top with more egg wash and cut each roll into 4-6 smaller sausage rolls.
  8. Cook in the oven for 15-20 minutes until golden brown.

Nutrition

  • 48