Makes 24 pieces (8 serves)
Prep time 15 minutes
Cook time 25 minutes
Dairy Free, Vegetarian, Vegan
Ingredients
-
½ cup walnuts, roughly chopped
- ¼ cup ground flax seeds
- 400g can brown lentils, rinsed and drained
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 carrot, grated
- 1 red onion, finely diced
- 2 tsp dried oregano
- 2 tbsp soy sauce
- 2 tbsp tomato paste
- ¼ cup fresh parsley, shredded
- 2 sheets puff pastry, thawed
- Tomato sauce, to serve
How to make
- Pre-heat oven to 180°C. Line a large baking tray with paper.
- Place the walnuts, flax seeds, lentil, garlic and olive oil into a food processor and blitz for 2-3 minutes, or until well combined in a chunky texture.
- Transfer to a large mixing bowl. Add the carrot, onion, oregano, soy sauce, tomato paste and mix to combine. Add in the parsley, season well with salt and pepper and mix.
- Working one sheet at a time, lay a sheet of puff pastry on a chopping board and cut down the centre, to form two pieces. Place a long sausage shape of the filling down the centre of each piece of pastry. Roll the pastry over the filling to enclose the mixture. Cut each long sausage roll into 6 smaller bite-size pieces.
- Repeat with the remaining sheet of pastry and remaining mixture, making 24 pieces total.
- Place the rolls onto a lined tray and spray lightly with olive oil. Bake for 25 minutes, or until golden brown.
Notes
Want to make it gluten-free?
Simply ensure you use a gluten-free soy sauce and swap the pastry for gluten-free puff pastry.
Nutritional information
| Kilojoules |
1340kJ |
Protein |
8.0g |
Carbohydrates, total
- sugars, total |
19.4g
3.3g |
Fat, total
- saturated fat |
21.9g
4.5g |
| Sodium |
625mg |
|
