Equipment
- 1 Oven tray
- Baking paper
- 2 Large bowls
Ingredients
- 4 sheets / 200 g flaky puff pastry or large wraps for healthier version
Filling
- 2 cloves garlic
- 2 red onion
- 2 carrot
- 400 g lentils canned
- 1 tbsp / 15 ml olive oil
- 1 tbsp / 15 ml balsamic vinegar
- 2 tsp / 16 g honey
- 100 g feta cheese
- 1 cup / 100 g cheese grated
- 2 tbsp Moroccan seasoning
- 1 cup / 1 cup panko breadcrumbs or gluten-free breadcrumbs
- 1 egg
Rolls
- 1 egg
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds
Salad
- 1 baby cos lettuce or similar
- 1 cucumber
- 250 g cherry tomatoes
- 2 tsp / 10 ml balsamic vinegar
To serve
- ¼ cup / 70 g tomato sauce
Instructions
Before you start
- Set 4 sheets flaky puff pastry aside to defrost. Preheat the oven to 220℃ or 200℃ fan bake. Line an oven tray with baking paper.
Start filling
- Peek and mince 2 cloves garlic. Peel and thinly slice 2 red onion. Peel and grate 2 carrot. Drain and rinse 400 g lentils. Heat 1 tbsp olive oil in a large frypan. Cook the garlic, onion, carrot and lentils with a pinch of salt for about 4 minutes, until softened. Add 1 tbsp balsamic vinegar and 2 tsp honey and cook for a further 1 minute.
Finish filling
- Transfer the filling to a large bowl, and crumble in 100 g feta cheese, grate in 1 cup cheese, add 2 tbsp Moroccan seasoning, 1 cup panko breadcrumbs and 1 egg. Mix until well combined.
Make rolls
- Gently unroll 4 sheets flaky puff pastryhe pastry sheets (or wraps if using) onto a flat surface. Shape the filling into a log along the centre of the pastry. Roll up to form a long roll. Slice into 4 even-sized pieces and place on the prepared oven tray, seam side down.
Bake rolls
- Brush the rolls with 1 egg and sprinkle over 1 tbsp sesame seeds and 1 tbsp pumpkin seeds. Bake in the middle oven rack for about 20 minutes, until golden and the filling is cooked through.
Make salad
- Meanwhile, roughly slice 1 baby cos lettuce. Peel 1 cucumber into ribbons. Toss together in a large bowl with 250 g cherry tomatoes and 2 tsp balsamic vinegar. Season with salt and pepper to taste.
To serve
- Divide the veggie stuffed sausie rolls between plates. Serve with salad on the side and a good squirt of tomato sauce for dipping.
Nutrition
Calories: 923kcal | Carbohydrates: 83g | Protein: 32g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 890mg | Potassium: 917mg | Fiber: 13g | Sugar: 13g | Calcium: 419mg | Iron: 8mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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