2 sheets frozen puff pastry, just thawed
1 egg, lightly beaten
Sesame seeds, to garnish
Tomato sauce, to serve
400g bag sliced white mushrooms
1 onion, chopped
1 ½ tablespoons fresh thyme leaves
3 cloves garlic, crushed
2 tablespoons olive oil
400g can brown lentils, rinsed, drained
1 cup panko breadcrumbs
½ cup shredded parmesan
1 tablespoon Dijon mustard
To make filling, place mushrooms, onion, thyme and garlic in a food processor. Process until finely chopped.
Heat oil in a large, non-stick frying pan over a high heat. Add mushroom mixture. Cook, stirring occasionally for about 5 minutes, or until soft. Transfer to a large heatproof bowl. Add remaining ingredients. Season with salt and pepper. Mix well. Cool.
Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal.
With short side closest to you, spoon filling across pastry, leaving a 2cm border. Flatten into a log-shape, about 8cm wide. Brush the opposite short edge with egg. Roll up pastry to enclose filling.
Place roll, seam-side down on a large oven tray lined with baking paper. Brush with egg. Cut 1cm wide slits crossways over top of pastry. Sprinkle with seeds.
Cook in a very hot oven (220C) for 25 minutes. Reduce oven to moderate (180C). Cook for a further 20 minutes, or until pastry is golden brown and crisp. Remove.
Serve with tomato sauce.