Mushroom and Puy Lentil Rolls
This recipe is a collaboration between littleseed and Merchant Gourmet, producers of plant based simplicity. A delicious twist on the classic sausage roll, you don’t have to be veggie to enjoy one of these pastry treats. Pack them up in your picnic or serve as part of a buffet party platter.
Ingredients
150g mushrooms
1 medium red onion
1 tsp smoked paprika
250g packet of cooked puy lentils
3 tbsp cold water
375g packet of ready-made puff pastry
Method
Finely dice the mushrooms and onion.
Add a tbsp of Garlic & Herb oil to a pan over a medium heat then add the mushrooms and onion.
Let them sweat in the pan for 3 or 4 minutes then add the smoked paprika and stir.
Add the packet of Puy lentils and cold water, season with salt and pepper and leave to cook on a low heat for 5 minutes taking care to make sure the lentils don’t stick to the bottom of the pan. Turn off the heat and set aside to cool.
Preheat the oven to 200/Gas Mark 6.
Lay out the sheet of puff pastry and cut into two long and narrow rectangles. Spoon the mushroom and lentil mixture along the middle of each pastry rectangle then fold over to form a long roll.
Using a knife divide each roll every couple of inches to make bite sized pastries perfect for picnicking.
Lay them on a lined baking try and brush with some littleseed extra virgin British rapeseed oil.
Bake in oven for 20 minutes until golden brown.
Preparation Time
20 minutes
Cooking Time
20 minutes
Recipe Notes
If you’re making these rolls for a party or event why not make them in advance and then freeze them on trays. On the day you need them, just get them out of the freezer, defrost at room temperature and then pop them in the oven for a few minutes to warm through.
