Lentil, herb and mushroom rolls

A vegetarian twist on a Kiwi classic, this lentil, herb and mushroom rolls recipe is a perfect table snack for family gatherings or to take with you on a picnic.



1.Preheat oven to 190°C. Remove pastry sheets from freezer and cover with a damp tea towel.
2.Place mushrooms, onion, garlic, herbs, lentils and cashews in a food processor. Break in the 2 eggs and blitz for a few minutes until everything is finely chopped and egg is incorporated.
3.Transfer mixture to a medium-sized bowl. Add breadcrumbs and cheese and stir through until combined. Divide mixture into 3 portions.
4.Place a pastry sheet on a lightly floured bench, with a long edge nearest to you. Leave about 3-4cm of pastry along this edge bare; just above it place 1 portion of mushroom mixture, forming it into a log shape running the length of the pastry.
5.Arrange a few leaves of spinach or kale across the top of the filling.
6.Trim 4cm of pastry from the edge furthest from you (keep this piece to decorate the rolls) then brush a 2-3cm strip of egg wash along this top edge (to seal the roll together).
7.Using both hands, curl the edge closest to you over the filling and roll up completely to contain the filling. Press along pastry seam to make sure the egg wash sticks the pastry together. Cut roll into 4 large pieces (or smaller pieces if you wish). Repeat process with remaining sheets of pastry and filling. Transfer to a lined oven tray and space out evenly.
8.Decorate rolls with pastry trimmings if you wish and brush tops with egg wash. Sprinkle with sesame seeds.
9.Bake for 25-30 minutes or until golden. Serve with chutney or sauce.

• This filling also makes great vegetarian slider patties. Place tablespoonfuls of mixture into greased muffin tins and flatten so they are about 2cm thick. Bake for 15-20 minutes at 190°C. • Or turn this recipe into a vegetarian meatloaf by placing the lentil mixture in a greased and lined loaf tin and baking for 30-40 minutes at 190°C.


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