For those of you asking- here is my version of the lentil "sausage rolls"
- 1 cup French (puy) lentils (or brown lentils)
- 3 cups vegetable broth or water- I used vegetarian "beef" stock cubes
- 2 bay leaves
- 2 garlic cloves, peeled & smashed
- 1 large granny smith apple, cored & diced- I used a Fiji apple
- 1/2 of an onion- diced
- 1 tsp paprika
- 2 cups fresh wholemeal breadcrumbs (approx. 2 slices of bread)-
- 2 tsp balsamic vinegar
- 1 tsp curry powder
- 3 packages of ready rolled puff pastry (thawed)
- 1 certified free-range egg (or 1 tbs cornflour/cornstarch)
- 2 tbs non-dairy or dairy milk
- cumin seeds and/or sesame seeds
Preheat oven to 420 degree Fahrenheit
Rinse the lentils and add to a medium saucepan with the broth or water, bay leaves and garlic. Bring to a gentle simmer and continue to cook for 25 minutes until the liquid is absorbed and lentils tender. Remove from the heat and set aside to cool.
Take your diced apple and onion, and chop them as fine as possible. I just put it all on a cutting board and chop further with my knife. Put it all in a large bowl with the paprika, curry powder, breadcrumbs, balsamic vinegar, and cooled lentils. Mix it all with a fork- should be crumbly.
Whisk the egg(or cornstarch) and milk- set aside
Roll out the puff pastry- the tender flake stuff I used comes divided into two squares, work with one at a time. Flouring the surface is key otherwise it sticks. I divide each square in the box into 4 rectangles. You can make the sausage rolls as big or as small as you like, but I find that each rectangle of dough cuts up into 3-4 rolls.
Make sure to flour down the surface again or you will have a hard time lifting the rolls up to transfer to a cookie sheet.Arrange a strip of the lentil mixture down the middle of each sheet of pastry. I find it helps to put a bit of the egg mix down first to help it stick, also try pressing the lentil mix into a spoon before sliding that off onto the pastry. It will be crumbly.
Using a pastry brush, wash the egg/cornflour mixture down either side of the lentil filling. Carefully fold one edge over to seal the sausage roll; seal the edges including the ends and using the back of a fork press down gently to mark the edges. Brush the top of each sausage roll with a little more of the prepared wash and scatter over the cumin and/or sesame seeds.
Using a sharp knife carefully cut each sausage roll into sections and arrange on a lightly greased baking tray. Bake in the pre-heated oven for 15 minutes until pastry is golden and puffed.
Remove from oven and promptly enjoy with a delicious moutarde or catsoop
My recipe is adapted/copied and pasted from this original
http://www.veggienumnum.com/2011/05/not-sausage-rolls/
