Sausage rolls, which originated in 19th century France and quickly became a street food favorite in England, are beloved in Australia. This comes as no surprise, with its modern history closely linked with Great Britain. Typically made with beef, lamb or pork wrapped in a buttery puff pastry, it’s easy to see why these rolls are so popular. Here, a savory and simple-to-prepare lentil parmesan filling replaces the sausage, lightening up the saturated fat, and upping the heart-healthy plant-based fiber and protein. These are a sure-fire way to get nutrient-rich lentils into even the pickiest of palates.
Total Time: 30 minutes
- 2 sheets frozen puff pastry, defrosted per package directions
- 2 cups cooked brown lentils
- 2 eggs, divided
- ½ cup ground parmesan cheese
- 2 teaspoons Vegemite (or Marmite)
- 2 garlic cloves, peeled and chopped
- 1 teaspoon fresh thyme leaves
- Pinch of salt and pepper, to taste
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- In a food processor fitted with the blade attachment, blitz together the lentils, 1 egg, parmesan cheese, Vegemite, garlic cloves, thyme and a pinch of salt and pepper.
- Cut each sheet of puff pastry in half lengthwise, then horizontally into three pieces. Roll each piece out slightly into an oblong shape.
- Put 2 tablespoons of the lentil filling at the narrow bottom end of each piece, and roll securely into a sausage shape, placing seam side down on your prepared baking sheet.
- Whisk your remaining egg, and brush it evenly onto the tops of each sausage roll.
- Bake for 15-20 minutes, until the rolls are puffed and golden brown. Enjoy immediately with ketchup for dipping.