Cheesy lentil sausage rolls
Serves: 6 large
  • 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
  1. 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.
  2. Preheat the oven to 200°C (fan-forced). Stir the egg, breadcrumbs and cheese through the lentil mixture.
  3. 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.
  4. 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.
- You can freeze the uncooked sausage rolls for up to 6 months. Don't brush with egg or sprinkle with seeds before freezing. Wrap in aluminium foil to freeze. Bake from frozen. You may need to add an extra 5-10 minutes to the cooking time.
Recipe by emerald + ella blog at