Though it may seem boastful, these really are the best lentil and walnut sausage rolls you will ever make! Both simple and quick to prepare, they take the hassle out of entertaining.
These rolls are filled with a deliciously hearty lentil, walnut and oat mixture, that's wrapped in the flakiest of pastries, so good that you won't even notice they're healthy!
Sausage rolls are a party staple here in Aus, and with this weekend being the AFL Grand Final, it's only right that some fresh, homemade sausage rolls are made ahead of the big game!
The Best! Lentil and Walnut Sausage Rolls
Yields about 25 Sausage Rolls.
This recipe is both Vegan and Vegetarian. If you are making it in consideration of a nut allergy, then replace the walnuts for breadcrumbs.
3/4 Cup Oat Flour (You can purchase this pre-milled, or pre-blend the oats in a mixer)
1/4 Cup Walnuts
1x 400g Tin of Lentils, or 1 1/2 Cups Cooked Lentils
1/2 Onion, Diced
1 Garlic Clove, Crushed
1 Carrot, Grated
1 Tsp Salt
1 Tsp Dried Herbs (I like to use rosemary or oregano, but any Italian Herb mix will do)
Dash of Pepper
1/4 Tsp Paprika
1/4 Tsp Cumin
1 Tsp Nutritional Yeast (optional)
Oat Milk (or your plant based milk of choice)
2 Sheets of Puff Pastry
1 Tbsp Sesame Seeds (optional)
With your oven preheated to 180°C and your baking tray lined, you first want to sauté your onion, garlic and carrot in a saucepan with a dash of oil and salt.
During this time, mill your oats (if you don't have this already pre-milled) and walnuts, in either a food processor or blender. Set aside your sautéd mixture once cooked, and let it cool for a few minutes.
Transfer your dry ingredients into a large bowl, and add in your salt, pepper, nutritional yeast and remaining spices. Stir through your lentils and slightly cooled sautéd mixture. Add a few splashes of your milk, and start to mash your ingredients, until they begin to form a moist batter.
On your lined tray, slice both of your pastry sheets in half, so that you end up with 4 cut sheets in total. Spread your sausage roll filling lengthwise, and as evenly as possible, onto the centre of each of those sheets. Then simply roll them up, and cut your rolls into roughly 2-inch pieces each.
Brush some more milk over the top of each piece, and sprinkle your sesame seeds.
Bake for 20-25 minutes, until golden.