These cheesy lentil sausage rolls are perfect for a meat-free Monday dinner or great to serve as finger food. The flavours are simple and punchy and even the heartiest carnivore won’t miss the meat. My husband didn’t believe me at first when I said they were vegetarian.
Serve them up with a tomato chutney like this one, or heaven forbid, some barbecue sauce….
- 2 tablespoons olive oil
- 2 onions (red or brown), finely chopped
- 4 cloves garlic, crushed
- ¼ cup chopped fresh thyme or rosemary leaves
- 1 large zucchini, grated
- 2 large carrots, grated
- 2 x 400g cans lentils, rinsed and drained
- 2 tablespoons smokey paprika
- 1 egg, beaten + 1 extra for brushing
- 1 cup dried breadcrumbs
- 3 cups grated cheddar cheese
- 6 sheets puff pastry
- 1½ tablespoons sesame seeds
- tomato chutney to serve
- Heat the oil in a large frying pan over low heat. Add the onions, garlic and herbs. Cook, stirring, for 8-10 minutes, until tender. Add the zucchini, carrot, lentils and paprika. Season well. Cook, stirring, for 8-10 minutes, until the vegetables are soft. Set aside to cool slightly.
- Preheat the oven to 200°C (fan-forced). Stir the egg, breadcrumbs and cheese through the lentil mixture.
- Place one sixth of the mixture along one edge of a pastry sheet. Shape into a log. Roll up pastry to enclose. Repeat with remaining mixture and pastry.
- Place sausage rolls seam-side-down on baking trays lined with baking paper. Brush with the extra egg. Sprinkle with sesame seeds. Bake for 25 minutes, until puffed and golden. Serve with tomato chutney.