MUSHROOM, KALE AND LENTIL VEGETARIAN SAUSAGE ROLLS

   Who doesn’t love a good sausage roll? We do these so well in Australia and I’ve been branching out occasionally recently and doing something I never thought I would. Eating vego sausage rolls. Sorry, ‘sausage’ rolls. I’m still calling them that as they’re the right shape and the same idea but just filled with veggies! Super nourishing and filling and all encased in flaky puff pastry.

Yes puff pastry is not exactly a healthy food. I agree. But sometimes you’ve got to live a little! And pastry is amazing. You could make these vegan by purchasing vegan pastry. I’m a sucker for the butter laden stuff though…

I love lentils and mushrooms in my vegetarian sausage rolls as they give the meaty taste that works so well with the pastry. You can add or take away spices depending on what you like and how creative you’re feeling. You can also replace the kale with spinach or cabbage for a different flavour. Or saute some onion along with the mushrooms and other veg at the start. I just can’t eat it thus all the other vegetables are in there to create depth of flavour. And because we should all eat more veg.

Should I point out how delightfully chipped my nail polish is in above picture. That’s my constant reality thanks to cooking and washing dishes ALL THE TIME.

The perfect thing for a picnic, weekend lunch or if you cut them up small they’ll feed a crowd. Don’t forget to serve them with a yummy chutney or sauce!

Makes 9 ‘snack sized’ 27-30 bite sized

Ingredients

2 tsp olive oil

400g brown mushrooms, finely chopped

1 sprig rosemary, finely chopped

1 carrot,finely chopped

2 stalks celery, finely chopped

2 cloves garlic, crushed

1 tsp olive oil

1 cup cooked puy lentils

1 cup cooked barley

1/4 cup spring onion, finely sliced

2/3 cup flat leaf parsley, finely chopped

1.5 cups kale, roughly chopped

1 tsp chilli flakes

3 sheets puff pastry

2 Tbs milk of choice

Directions

Preheat oven to 220 degrees celsius.

Put a large fry pan on medium high heat and add 2 tsps olive oil. Once hot add the mushrooms, rosemary, carrots, celery and garlic. Sautee gently allowing the vegetables to soften and start to get a little colour.

Transfer to a large bowl and add the lentils, barley, spring onion, parsley, kale, chilli flakes and extra olive oil and stir to combine.

Lay 1 sheet of puff pastry on a chopping board and place 3 cups of the mushroom and lentil mix in the centre. Roll to enclose in the filling making sure it’s full right to ends.

Brush the tops with milk and cut into either bite sized (a few cm) or meal sized (10-15cm). Place on the prepared baking tray, seam side down. Repeat with remaining sheets and filling.

Bake for 30 minutes in the preheated oven or until golden and crunchy. Serve as is or with a yummy tomato chilli chutney.

HH. x

 

 

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