If you've got veg dodgers young or old in your house or you just want to get some extra goodness in to your families diet then this is the recipe for you, the filling is around 60% sausage meat so you'll still get that lovely meaty hit just with some added healthy veggies!
Prep time 20 mins
Cooking time 40mins
1/2 tbsp olive oil
1 carrot approx 150g, peeled and grated
1 courgette approx 150g, ends removed and grated, squeeze out as much liquid as possible
3 chestnut mushrooms, finely chopped
75g red lentils, cooked and cooled
4 pork sausages, about 300g, meat removed from the skin
1tbsp dried sage
1tbsp dried oregano
1/4 tsp pepper (optional)
3tbsp dried breadcrumbs
1 sheet of chilled ready rolled puff pastry
1 whisked egg for glazing
1tsp of sesame seeds (optional)
In a large frying pan on a medium heat add the oil and the grated carrot, grated courgette and diced mushroom. Cook for around 10mins until softened and most of the moisture has been cook out.
Remove and leave to cool.
Once cool add in to a bowl with the cooked lentils, sausage meat, dried sage, oregano, pepper if using and the dried breadcrumbs.
Mix well until combined.
Pre heat the oven to 180ºc fan, and line a baking tray with baking paper.
Make sure you have your egg ready and whisked.
Remove the puff pastry from the fridge and carefully roll out.
Cut the pasty in half down the middle so you now have two long sheets to assemble the sausage rolls.
With clean hands get half of the filling in to a log shape lengthways down the middle of one of the pastry sheets and then fold the pastry over nice and tight so there and no gaps around the meat and pastry, push a fork all around the edges to seal it. Place on to the baking tray, prick a few holes along the top and then brush with the beaten egg all over. If using you can sprinkle half the sesame seeds over the top to.
Repeat with the rest of the pastry and filling to make the second sausage roll.
Place in the oven for around 40mins until the filling is cooked and the pastry is golden and crisp.
Remove from the oven and leave to cool slightly so they can be handled then slice as desired.
Tip.
Can be made ahead of time and frozen for up to 2 months, cover with foil and reheat at 170ºc for around 20mins or until the filling is hot throughout.
