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Giant vegetarian ‘sausage’ rolls
Giant vegetarian ‘sausage’ rolls
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Crowd-pleasing vegetarian 'sausage' rolls that even meat-lovers will devour!
Ingredients:
  • 1kg butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 1/2 (about 500g) cauliflower, cut into florets
  • 18.20 gm olive oil
  • 140g Chopped Kale
  • 42.00 gm fresh lemon juice
  • 400g can lentils, drained, rinsed
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • Sesame seeds, to sprinkle
  • Tomato chutney, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Place pumpkin on one tray and cauliflower on the other. Drizzle vegetables with oil and roast for 30 minutes until they are tender and golden. Let them cool before serving.
  • Heat oil in a large frying pan over medium heat. Sauté the onion until soft and lightly golden, then add garlic and cook until aromatic. Toss in kale and lemon juice, cooking until wilted. Transfer to a large bowl and cool slightly before serving.
  • Combine the cooled roasted vegetables, lentils, and feta with the kale mixture. Season to your liking, then divide the mixture into 2 equal portions.
  • On a clean work surface, lay down a sheet of pastry. Spread 1 portion of filling on the pastry, 4cm away from the edge closest to you, in a log shape. Brush the far edge of the pastry with egg wash. Roll up the pastry from the front to seal the filling inside. Transfer to a baking tray lined with parchment paper. Repeat the process with the rest of the pastry and filling.
  • Use the leftover egg to gently glaze the rolls, then generously sprinkle sesame seeds on top. Bake for 40 minutes or until the pastry turns a beautiful golden brown. Serve by slicing and pairing with tomato chutney.

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