Vegetarian Lentil Sausage Rolls

Ingredients:

• 100 g (~½ cup) dried brown lentils
• 1 tbsp oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 150 g (~5 oz) mushrooms, diced fairly small
• 1 tsp dried herbs (such as thyme and sage)
• Black pepper, to taste
• Salt (or ½ a crumbled stock cube)
• 1 slice bread, crumbled or finely chopped (or 50 g / ~1 ½ oz breadcrumbs)
• 1 egg
• 375 g (~13 oz) puff pastry (ready-rolled works well)
• 1 tbsp flour (for dusting)
• 1 tbsp milk (for brushing)

Instructions:

1. Cook the Lentils
   Boil the lentils in plenty of water for about 20 minutes, or until soft. Drain well and set aside.

2. Prepare the Filling
   Heat the oil in a frying pan over medium heat. Add the diced onion and cook for a few minutes until softened. Add the garlic and mushrooms, followed by the dried herbs, black pepper, and salt (or crumbled stock cube). Cook for an additional 5-10 minutes, until the mushrooms are soft and the mixture has reduced slightly.

3. Combine Lentils and Vegetables
   Once the lentils are cooked, drain off any excess water and add them to the mushroom mixture. Remove from the heat, then stir in the breadcrumbs and beaten egg. Mix thoroughly to combine.

4. Prepare the Pastry
   Preheat your oven to 190°C (375°F / Gas Mark 5). Roll out your puff pastry on a lightly floured surface. If using ready-rolled pastry, cut it into two strips, each about 7.5 x 10 inches (adjust as needed based on the size of your pastry).

5. Assemble the Sausage Rolls
   Spoon the lentil mixture along the center of each strip of pastry. Press it down lightly to help it stick together. Fold the pastry over the filling and pinch the edges to seal.

6. Cut and Bake
   Cut the long sausage rolls into smaller pieces (about 8 pieces per strip). Place them seam-side down on a lightly greased baking tray. Brush each roll with a little milk to help them brown. Bake for about 25 minutes or until golden brown and crispy.