Lentil & Walnut Sausage Rolls

These homemade lentil and walnut sausage rolls are so tasty, they make the perfect on the go snack or lighter meal option! Please note you need a food processor for this recipe.

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Ingredients

gluten free puff pastry 280 g
tinned lentils 400 g (drained)
garlic cloves 2 (crushed)
mushrooms 100 g (chopped)
walnut halves 110 g
fresh rosemary 1 (leaves picked)
tamari 1 tbsp
gluten-free flour 2 tbsp
cranberry sauce 4 tbsp
sesame seeds to garnish
olive oil 1 tbsp
dried thyme 1 tsp

Method

Preheat the oven to 220°C/200°C fan/gas mark 7.
Roughly chop the mushrooms, walnuts and garlic. Pick the leaves from a sprig of rosemary.
Heat the olive oil in a frying pan and add in the mushrooms, walnuts and garlic with the rosemary leaves and dried thyme. Fry for a few minutes until the mushrooms soften.
Add in the drained lentils, tamari, a generous pinch of salt and pepper and fry for a further 5 minutes.
Transfer the mix to a food processor and pulse into a minced texture. Be careful not to over-blend into a paste. Tip the mix into a large mixing bowl and gently fold in the flour.
Roll out the pastry sheet. Place the lentil mix in the centre of the pastry. Shape the mix into a long sausage shape along the centre. If you like you can add a layer of cranberry sauce on top of the lentil mix.
Fold the pastry over, wrapping the lentil mix inside. Use a fork to press the pastry edges together. Brush the pastry with a little olive oil and sprinkle with the sesame seeds. Slice into small sausage rolls. If you have time chill the sausage rolls for 15 minutes before baking.
Bake in the oven for 35 minutes until golden and crispy. Serve and enjoy! If you prefer you can use normal flour and puff pastry depending on dietary preference.

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Lentil & Walnut Sausage Rolls

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Ingredients

Method

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