VEGIE SAUSAGE ROLLS

PREP + COOK TIME 40 MINUTES MAKES 18

Nut−free

2 tablespoons olive oil

1 small onion (80g), chopped finely 1 tablespoon finely chopped fresh

rosemary leaves

1 small carrot (70g), grated coarsely 80g broccoli, chopped finely

400g can no−salt−added lentils,

drained, rinsed

1½ cups (180g) grated tasty cheese 1¼ cups (125g) packaged multigrain

breadcrumbs

2 eggs, beaten lightly

3 sheets frozen puff pastry, thawed 1 teaspoon sesame seeds

1 Heat oil in a large frying pan over medium heat. Cook onion and rosemary for 5 minutes or until softened. Reduce heat to low. Add carrot, broccoli and lentils.

Cook, stirring, for 5 minutes or until vegetables are tender.

Allow to cool slightly.

2 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.

3 Process the lentil mixture with the cheese, breadcrumbs and three−quarters of the egg until well combined. Divide mixture into three. Spread along one side of each sheet of pastry. Roll up to enclose. Cut each roll into 6 pieces. Place on prepared trays. Brush with remaining egg. Sprinkle with sesame seeds.

4 Bake for 20 minutes or until puffed and golden.