Mushroom Lentil Rolls (Vegetarian Sausage Rolls)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
676 kcal
-
Cuisine
Vegetarian
Mushroom Lentil Rolls (Vegetarian Sausage Rolls)
Description
This recipe cooks lentils in vegetable stock until tender, then sautés onion, celery, carrot, garlic, and mushrooms with Dijon mustard and red wine until caramelized and reduced. The mixture is combined with herbs, breadcrumbs, and eggs to create a flavorful filling that holds together when baked.
Using puff pastry sheets, the filling is portioned and wrapped, brushed with beaten egg, and sprinkled with sesame seeds, producing a flaky, crispy pastry exterior that contrasts with the moist, savory vegetable and lentil filling inside. The inclusion of fresh herbs and red wine enhances depth of flavor.
The rolls bake at 200 degrees Celsius until golden and are suitable for vegetarians. Vegan puff pastry can be substituted for a fully vegan dish. These rolls make a satisfying snack or appetizer with a rich, hearty texture and balanced seasoning.
Ingredients
- 2 puff pastry lightly thawed, frozen sheets
- ½ cup French lentils
- 2 cups vegetable stock
- 400 g mushroom finely chopped
- 1 onion peeled and diced
- 2 celery diced, stalks
- 1 carrot peeled and finely diced
- 2 cloves garlic minced
- 1 tbs olive oil
- 1 tbs Dijon mustard
- ¼ cup of red wine
- 2 tsp thyme leaves freshly picked
- 2 tbs parsley freshly chopped
- 1 cup breadcrumbs
- 3 egg 1 beaten for brushing the pastry
- 2 tsp sesame seeds
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- For a vegan version, substitute regular puff pastry with vegan puff pastry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 66g | 22% |
| Protein | 17g | 34% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 81mg | 27% |
| Sodium | 722mg | 30% |
| Potassium | 559mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 2105IU | 42% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 82mg | 8% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
