It's time to give the humble sausage roll a healthy makeover that will please even the most die hard carnivores (and the kids too!). Serve these as finger foods at a BBQ or parties or add a green salad for a quick and delicious dinner.
Ingredients 4 sheets puff pastry (reduced fat if available)
1 can brown lentils
1 celery stalk
1 brown onion
1 clove garlic (or 1 tsp minced garlic)
1 tbsp reduced salt tomato paste
1/4 cup milk
optional grated cheese for topping
Preheat the oven to 200 degrees C. Allow the puff pastry sheets to partially thaw. Cover with a tea towel to avoid drying out.
Prepare the vegetables. Grate the carrot and zuchinni. Dice the celery, onion & garlic.
Drain the lentils in a colander. Rinse thoroughly to remove excess salt.
Squeeze excess liquid from the lentils and place in a large mixing bowl. The lentils will be part of the filling so it is not necessary for them to retain their shape. Try to remove as much liquid as possible to avoid the filling from being too wet.
Add the vegetables to the lentils in a large mixing bowl. Add the egg and tomato paste and mix thoroughly.
Cut 1 sheet of puff pastry in half and place on a baking tray lined with baking paper. Spoon the filling mixture into the middle of the puff pastry. Be careful not to overfill as this will cause the pastry to crack when cooking.
Brush the edges of the pastry with the milk. Starting with the long edge of the pastry, carefully fold over the filling mixture. Brush the edges with milk and seal the pastry. Fold the ends over to complete the roll. Gently flip the roll over so that the seam is on the baking tray.
Repeat this with the additional pastry sheets. You should be able to make 8 rolls with the filling mixture.
Brush the tops with milk. You can add grated cheese to the rolls prior to baking.
Bake rolls in a hot oven for approximately 15-20 minutes or until golden brown.
Remove rolls from oven and allow to cool slightly before slicing with a sharp knife.
Serve with lashings of tomato sauce and a green salad.
Variations: This recipe works well with a variety of vegetables including chopped spinach. You can also experiment with adding additional herbs and spices.
I decided to revisit this recipe for dinner tonight and I'm pleased to say it's still a winner in my house! The kids love it! This time I made extras to send in the lunchboxes for a healthy alternative.
These were great! I added Italian mixed herbs and grated the onion with all the other veges. I cut them into bite size pieces for little kids (before cooking) and didn't seal the ends. (The filling didn't spill out as I thought it might.). Wonderful and great low fat version of the old favourite! Thanks!
These were great! I added some fresh thyme and parsley, just because I had some on hand. I also happened to have some leftover ham, which I chopped finely and added to half of the mixture for a non-vegetarian option. Very tasty.
Thanks @rebec and @linda- hope they turn out great for you. Most people don't realise they are vegetarian when they eat them- they just comment on how they aren't greasy or overly salty like most sausage rolls!