Stuff baked in pastry, from Cornish Pasties, to salmon en croute, to beef Wellington, and everything in between has been part of cooking since time immemorial! Just because a sausage roll doesn't have pork in it (or some miniscule amount of pork that some have!), it is still a sausage roll!
This recipe combines some good protein sources along with some flavour bombs!
Ingredients:
300g portabello mushrooms
50g walnuts (or peanuts or other)
About 5 whole dried shitake
20g dried split red lentils
1 regular onion, finely chopped
1 clove garlic, finely chopped
2 tsp mixed herbs
Put the few dried mushrooms and the dried lentils in a cup and pour in about 100ml of boiled water. After about 30 mins, fish out the mushrooms and chop into small cubes. Put these back in with the lentils.
Use a food processor to chop the portobello mushrooms and nuts together. They just need to be well chopped, not a mush.
Heat some oil in a pan on medium-high and fry the onion until translucent. Add in the chopped mushroom and nut mix and a good pinch of salt.
When the mushrooms start to give up their water, add in the chopped garlic and the herbs. Keep cooking for a minute more, then add in the mushroom and lentil mix with the water.
Stir well and allow to keep cooking for a couple of minutes to allow some of the water to boil off. When it starts to look a little dry, take off the heat and allow to cool.
For the rolls, I cut the sheet of pastry down the middle of its length, split the mix evenly between both and carefully folded, sealing the edges by crimping with my fingers. I then cut each length into 4.
Place the rolls on a parchment lined baking sheet, brush with a little oil, then bake for about 20 minutes until golden brown.