Lentil & Carrot Sausage Rolls

1. Preheat oven to 190°C fan forced. Line two baking trays with baking paper. 2. Heat olive oil in a frying pan over medium heat. Once the oil is hot add the onion, garlic, cumin carrot and zucchini and sauté for 5 minutes. 3. To make the filling, transfer sautéed vegetables to a large bowl. Add breadcrumbs, lentils, half of the whisked eggs (save remaining half to top the sausage rolls), grated cheese and tomato sauce. Mix well to combine. Note: you can use a hand blender or potato masher to roughly blitz the mixture depending on how chunky you want it.

4. Remove puff pastry from freezer and allow to slightly thaw (note: don’t let it defrost too much or it will become quite tricky to handle). Cut a sheet of pastry in half lengthways to create a rectangle. Add the mixture along the long edge and use your hands to form it into a log shape. Roll the pastry over the filling as firmly as possible without stretching the pastry until you have a roll shape. Use a fork to seal the edges.

5. Brush top of roll with whisked egg and option to sprinkle with seeds. Use a knife to cut the roll into 5 small pieces. Transfer rolls to the lined tray and repeat with remaining mixture and pastry.

7. Bake for 25 minutes or until golden brown. Serve warm with sauce of choice.