The Australian Women’s Weekly Food Magazine
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.