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Recipe

Vegetarian sausage rolls

These quick and easy sausage rolls are a meat-free variation on a traditional family favourite. Made with lentils, vegies and sesame seeds, they are both nutritious and filling.

  • 45 mins cooking
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Ingredients

Vegetarian sausage rolls
  • 2 tablespoon olive oil
  • 30 gram butter
  • 1 finely chopped onion
  • 1 finely chopped carrot
  • 1 peeled, finely chopped parsnip
  • 400 gram peeled, cubed kumara
  • 400 gram can, rinsed, drained lentils
  • 1 teaspoon curry powder
  • 1 cup tasty cheese, grated
  • 1/4 cup tomato relish, plus extra to serve
  • 3 sheets puff pastry, halved
  • 2 tablespoons milk, for brushing
  • 2 tablespoon sesame seeds
  • salad leaves, to serve

Method

Vegetarian sausage rolls
  • 1
    In a large frying pan, heat oil and butter together on medium. Saute onion, carrot, parsnip and kumara for 6-8 minutes or until just tender. Add lentils and curry powder and cook for 2 minutes. Season to taste.
  • 2
    Remove from heat. Stir cheese and tomato relish through. Cool completely.
  • 3
    Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
  • 4
    Spoon vegetable mixture lengthways down each pastry strip. Brush along opposite edge of pastry with milk and roll up to seal. Place on trays, seam side down. Brush with remaining milk and sprinkle with seeds.
  • 5
    Bake for 30-35 minutes or until golden brown. Cut each roll into thirds. Serve with extra relish and salad leaves.

Notes

MAKES 18 These rolls can be made, wrapped well and frozen before baking. Increase cooking time by 10 minutes if cooking from frozen.

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