This recipe is on regular rotation at my house. They’re enjoyed equally by the kids and adults! The original recipe comes from https://www.thelifeofclare.com.au/. Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.
- 1 washed and drained tin of lentils, OR ¾ cup dried lentils, cooked and drained
- 1 cup of mashed pumpkin
- 1 egg, or egg alternative
- 1¼ cup breadcrumbs
- ½ cup oats
- 2 tablespoons soy sauce
- 1 tablespoons tomato sauce
- 2 sheets of frozen puff pastry
- extra egg or milk (dairy-free okay) for pastry wash
- sesame seeds (optional)
Preheat oven to 180℃, take puff pastry from freezer to defrost.
Combine lentils, pumpkin, 1 egg, 1 cup of bread crumbs, oats, soy and tomato sauce, stir well. Check consistency, you may need to add the remaining bread crumbs, or the filling might be perfect sticky mine mixture.
Cut each slice of pastry in half. Place ¼ of mixture on each piece of pastry, length ways down the middle.
Mix extra egg with 1 tablespoon of water OR get pour some milk into a small bowl.
- Shape filling into sausage, fold one side over the filling, brush next side with egg mix or milk, then fold over the first side.
- Cut each length into 3 and place, seam side down on baking sheet.
- Cut three slashes across each sausage roll, brush with egg or milk wash and sprinkle sesame seeds on top (optional).
- Bake for 30-40 minutes, until browned. Cool slightly and serve with our without tomato sauce.
See original recipe at https://www.thelifeofclare.com.au/pumpkin-lentil-sausage-rolls/ for more detailed notes, nutritional information and more!