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Meat-Free Mushroom ‘Sausage’ Rolls

Yields1 Serving

Meat-Free mushroom 'sausage' rolls

 400 g White mushrooms or Swiss Brown mushrooms, quatered
 400 g can of brown lentils, drained and washed
 2 tbsp olive oil
 1 onion, diced
 1 clove of garlic, crushed
 1 tsp thyme, leaves removed from stalks
 2 slices of bread
 cup of Worcestershire sauce
 pinch of salt and pepper
 3 sheets of puff pastry
 1 egg - lightly whisked to brush on pastry
 sesame seeds to sprinkle

Preheat oven to 200℃ and line 2 baking trays with baking paper. Set up a food processor. Lightly fry mushrooms in a frying pan with olive oil for 3-4 minutes or until lightly browned and softened. Remove from the pan and set aside.


Add oil to the pan and cook onion and garlic on medium-low heat until translucent. Add lentils and thyme to the pan. Stir to combine and cook for 2-3 minutes. Remove from the heat.


Place Worcestershire sauce in a bowl. Tear the bread into pieces and add to the bowl. Allow the bread to absorb the Worcestershire sauce. Combine the mushroom mixture, bread mixture and salt in the bowl of a food processor. Blitz the mixture until it comes together and resembles minced meat.


Cut each sheet of puff pastry in half. Divide the mushroom mixture evenly between the 6 pieces of puff pastry and form into a log shape that runs the length of the pastry.
In a small bowl, lightly whisk the egg. Brush egg along one long edge of each piece of puff pastry. Roll the sausage roll and press to seal along the long edge. Refrigerate for 10 minutes.


Cut each sausage roll into 5 cocktail sized pieces. Place on prepared baking trays. Brush each with egg and sprinkle with sesame seeds. Bake for 15 minutes or until the pastry is golden brown and crispy on top. Serve with tomato sauce.