These vegetarian sausage rolls are the perfect thing to enjoy with a couple of drinks or cocktails while you catch up with friends. You can prepare and cook these vegetarian sausage rolls in advance and simply reheat as your guests arrive. Serve with your favourite sauce or chutney!
Course Side Dish, Snack
Keyword Mushroom and Lentil Rolls, vegetarian Sausage Rolls
Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender, drain and set aside to cool.
Heat a large frying pan over a medium heat and add the olive oil, onion, celery and carrot and cook until the onion is golden and caramelised. Add the garlic and mushrooms and cook until the mushrooms begin to soften. Add the mustard and red wine and reduce to low and cook for 5 to 10 minutes, or until the liquid has evaporated. Set aside to cool.
Meanwhile preheat the oven to 200 degrees celsius (400 Fahrenheit) and line a tray with baking paper.
In a large bowl combine the lentils, mushroom mixture, thyme, parsley and breadcrumbs. Test for seasoning and add salt and pepper to taste. Add 2 of the eggs and mix until well combined.
Cut the squares of puf pastry in half and place spoonfuls of the mixture down one side. Brush with beaten egg and fold the pastry over into a roll. Use a sharp knife to cut in half and then half again. Repeat with remaining mixture.
Place the rolls on the baking tray, brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until golden.