Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 cup (200g) cooked brown lentils, drained and rinsed
  • 1/2 cup (115g) chopped walnuts
  • 1/4 cup (6g) fresh parsley, finely chopped
  • 2 tbsp (30ml) soy sauce or tamari
  • 1 tbsp (15ml) tomato paste
  • 1 tsp dried sage
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • Salt to taste
  • 2 sheets (approximately 14 oz/400g total) vegan puff pastry, thawed
  • 2 tbsp plant-based milk
  • Sesame seeds or poppy seeds (optional)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. In a large bowl, combine the sautéed onions and garlic, lentils, walnuts, parsley, soy sauce, tomato paste, sage, smoked paprika, pepper, and salt. Pulse briefly in a food processor to combine, but not to puree.
  3. On a lightly floured surface, gently roll out the puff pastry sheets (if needed to correct shape).
  4. Spread half of the sausage filling evenly down the centre of each pastry sheet, leaving a small border along the edges.
  5. Fold one side of the pastry over the filling to meet the other side. Crimp the edges with a fork to seal.
  6. Place the filled pastry rolls in the refrigerator to chill for at least 30 minutes, before slicing the rolls.
  7. Brush the rolls with plant-based milk and sprinkle with sesame or poppy seeds (if using).
  8. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and puffed up.
  9. Let cool slightly before serving.