· By Julia Boase
Lentil Sausage Rolls with Feta and Caraway
My kids love a traditional meat based sausage roll but sometimes I like to mix things up a bit and try some more plant based options with them. The flavour of these sausage rolls is definitely a bit more sophisticated so some fussier eaters may not go for them, but give them a go - Mum & Dad will love them at the very least! They freeze really well so make great grab and go lunches.
Ingredients: Makes 20 - 25 small sausage rolls
2 x 400g tins brown lentils (rinsed)
1/2 cup store bought caramelised onions (we used Beerenberg brand)
1 carrot peeled and finely grated
1 Tbs caraway seeds, plus extra for the top
1 cup bread crumbs
200g crumbled firm feta
1 egg, plus 1 extra egg for egg wash
salt & pepper
4 sheets of store bought frozen puff pastry
Heat a fan forced oven to 200 degree C.
In a large bowl add your two tins of rinsed lentils and mash gently with a potato masher. Add your grated carrot, breadcrumbs, 1 egg, caramelised onion, 1 Tbs caraway seeds and feta cheese. Season well and mix.
Cut your puff pastry sheets in half. Using your hands layer the lentil mixture down the middle of the cut sheet being careful not to over fill it. Cut into small pieces and lay on a baking tray. Brush the top of the sausage rolls with the remaining beaten egg and sprinkle with extra caraway seeds. Cook for around 25mins at 200 degrees C or until golden brown on the top.
Cool before freezing. Can be frozen for up to 3 months.