Vegetarian friendly sausage rolls

Vegetarian friendly sausage rolls

These vegetarian friendly sausage rolls are truly delicious.

The filling is so full of flavour. A treat for any occasion.

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Course: Side Dish, Snack, Lunch

Cuisine: Australian, English

Prep Time: 30

Cook Time: 30

Servings:

Calories: 220kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

Frying pan
Oven

Ingredients

3 sheets frozen puff pastry (I prefer butter puff pastry) (use gluten-free puff pastry if you require)
2 tablespoons extra virgin olive oil
1 medium sized brown onion finely diced
2 carrots peeled and very finely diced
2 celery sticks very finely diced
2 cloves of garlic crushed & finely minced
1 teaspoon of ground fennel
400 g tin of green or brown lentils rinsed well
A few sprigs of parsley leaves only, roughly chopped
100 g cheddar cheese grated
40 g panko bread crumbs (omit for gluten free)
2 tablespoons worsesterchire sauce (use a vegetarian friendly worsesterchire sauce)
40 ml tomato sauce (2 tablespoons)
2 eggs
sea salt
freshly cracked black pepper
nigella seeds to sprinkle (or substitute for sesame seeds)

To serve

Tomato relish (or sauce) to serve

Instructions

Place a frying pan over medium-low heat.
Add the olive oil. Gently sautee the onion, carrot and celery until soft & aromatic (approximately 5 minutes), stirring often. Add the garlic and saute for 30 seconds. Add the ground fennel and also the rinsed lentils. Cook, stirring for 1 minute.
Remove the pan from the heat and allow the ingredients to cool for 10 minutes.
Meanwhile, lay the pastry sheets out on your benchtop to defrost.
In a large bowl, add the cooled ingredients from the pan. Be sure to scrape the pan well to get all the lovely base pan flavours in the bowl. Add the parsley, cheese, panko bread crumbs, worcestershire sauce, tomato sauce & just 1 of the eggs (reserve the other for glazing). Season well with sea salt & freshly cracked black pepper.
Cut each pastry sheet in half to leave you with six rectangular strips of pastry. Divide the filling evenly between the sheets and press the filling into a snake-like shape.
Crack the remaining egg into a small bowl and gently whisk. Paint the exposed pastry lightly with the egg mixture. Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back of a fork where the pastry meets to make sure it is tightly sealed.
Brush the top of the vegetarian friendly sausage roll with the remaining egg wash.
If you have the time, place the uncooked vegetarian sausage rolls in the fridge for 30 minutes. This makes them much easier to cut.
Preheat your oven to 180oC. Bake the sausage rolls for approximately 30 minutes, or until golden.

Notes

Handy hint: These freeze well (before they are cooked) and can be pulled out of the freezer at the last minute and cooked from frozen (allow an extra 20 minutes of cooking time).

Gluten-free puff pastry can be used instead if required. It is important to brush the inside of the pastry to help it to seal. Gluten-free pastry can be drier than regular puff pastry.

Nutrition