Veggie sausage rolls

Due to popular demand, we’re sharing our recipe with veggie sausage rolls this month. Packed with lentils, these rolls have more protein per serving than pork alternatives, and they can easily be made vegan by omitting the egg wash and replacing with a bit of melted vegetable spread or plant based milk. These rolls are perfect for lunches, wrapped in Bees Wrap or cloth. If you are in a hurry, then you will always find new and exciting flavours in our cafés, located in St Werburghs, Whiteladies Road and Wapping Wharf.

Makes: 10-12 Time: 2 hours Level: Easy

Ingredients

Puff pastry, defrosted
1 egg, mixed with a fork
2 Tbsp oil
1 onion
2 cloves of garlic
3 carrots, finely diced
3 tins of lentils, or 250g dried lentils, soaked and cooked
2 large potatoes, finely diced
1 Tbsp curry powder
2 tsp Paprika

Method

On a low to medium heat, sweat the garlic with 1 Tbsp oil until it becomes translucent

Add the garlic and cook for another minute

Mixes the spices with a tablespoon of water and add to the pan – the water will prevent the spices from burning

After another minute, add the diced veg together with half a cup of water. Stir, pop the lid on and cook for a further 8-10 minutes. Check every few minutes to make sure the mixture isn’t burning. Top up with a little water as necessary

Check the veg is cooked by stabbing with a fork

Pour in the lentils, give a final mix, and turn off the heat

Let cool for 20 minutes

Preheat the oven to 180C

Take puff pastry out of the fridge

Roll onto a lightly floured surface, and divide in two

Spoon the mixture onto the pastry, into the middle of the first half. Fold the top of the pastry over the filling and seal with a bit of water. Crimp the edge with a folk and brush with egg wash. Repeat with the other half

Cut the rolls into the desired size, pop onto a lightly oiled baking sheet and brush with the egg wash.

Place in the oven for 25-30 minutes.

Take out of the oven and allow to cool before tucking in