Mini cottage rolls
Prep
15 min
Cook
15 min
Serves
24 pieces (8-12 serves)
Skill
Vegetarian
Prep
15 min
Cook
15 min
Serves
24 pieces (8-12 serves)
Skill
This vegetarian alternative to sausage rolls is sure to be loved by the whole family.
A source of protein, fibre & iron.
Ingredients
- 1 x 425g tin brown lentils, drained
- 100g button mushrooms, finely chopped
- 1/2 medium brown onion, grated
- 1 medium carrot, grated
- 2 Tbsp tomato paste
- 1 1/2 Tbsp soy sauce or tamari
- 3 Weet-Bix wheat biscuits, finely crushed
- 2 square sheets frozen puff pastry, just thawed
- 2 tsp sesame seeds, optional
Nutrition per serving
830 kJ
energy kj
7 g
protein
4 g
saturated fat
2.8 g
dietary fibre
26 g
carbohydrate
2 g
sugars
265 mg
sodium
Method
- Preheat oven to 200°C (400°F). Line a tray with baking paper.
- In a large bowl, roughly mash lentils with a fork. Add veggies, tomato paste and soy sauce and stir well. Fold Weet-Bix wheat biscuits into lentil mixture.
- Cut puff pastry sheets in half. Spoon a quarter of the filling down a long edge of each pastry rectangle, roll to enclose filling and pinch seam to seal.
- Cut each roll into 6 pieces and place on prepared tray. Brush tops with a bit of water and sprinkle with sesame seeds, if using.
- Bake 15-18 minutes, until pastry is golden and filling is hot. Serve warm or at room temperature, with passata sauce for dipping.
- 1 x 425g tin brown lentils, drained
- 100g button mushrooms, finely chopped
- 1/2 medium brown onion, grated
- 1 medium carrot, grated
- 2 Tbsp tomato paste
- 1 1/2 Tbsp soy sauce or tamari
- 3 Weet-Bix wheat biscuits, finely crushed
- 2 square sheets frozen puff pastry, just thawed
- 2 tsp sesame seeds, optional
Nutrition per serving
830 kJ
energy kj
7 g
protein
4 g
saturated fat
2.8 g
dietary fibre
26 g
carbohydrate
2 g
sugars
265 mg
sodium
- Preheat oven to 200°C (400°F). Line a tray with baking paper.
- In a large bowl, roughly mash lentils with a fork. Add veggies, tomato paste and soy sauce and stir well. Fold Weet-Bix wheat biscuits into lentil mixture.
- Cut puff pastry sheets in half. Spoon a quarter of the filling down a long edge of each pastry rectangle, roll to enclose filling and pinch seam to seal.
- Cut each roll into 6 pieces and place on prepared tray. Brush tops with a bit of water and sprinkle with sesame seeds, if using.
- Bake 15-18 minutes, until pastry is golden and filling is hot. Serve warm or at room temperature, with passata sauce for dipping.