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  1. Home
  2. Dinner Tonight

Giant Lentil and Mushroom Sausage Roll

This meat-free mega sausage roll is a dream come true for vegetarians! - by Kim Meredith
  • 07 Oct 2019
Giant Lentil and Mushroom Sausage Roll
Prep: 35 Minutes - Cook: 50 Minutes - Easy - Serves 6
Proudly supported by

TIP! Make sure the pastry join is well sealed to avoid it splitting during cooking. Lentils need to be well-drained so the pastry doesn’t become soggy. 

Ingredients

2 sheets frozen puff pastry, just thawed

1 egg, lightly beaten

Sesame seeds, to garnish

Tomato sauce, to serve

FILLING

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

Method

  1. To make filling, place mushrooms, onion, thyme and garlic in a food processor. Process until finely chopped.

  2. 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. 

  3. Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal. 

  4. 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.

  5. 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. 

  6. 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.

  7. Serve with tomato sauce.

  • Dinner Tonight
  • lentil recipe
  • vegetarian weeknight dinners
  • sausage rolls recipe
  • easy vegetarian meals
  • easy vegetarian recipe
  • Vegan or Vegetarian
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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