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Home Dish Sausage & Lentil Rolls

Sausage & Lentil Rolls

Name: How to cook Sausage & Lentil Rolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Sausage & Lentil Rolls

These sausage rolls are incredible when eaten warm, straight out of the oven, or even cold the next day with some salad or as a snack on their own. To make them a little healthier I combined lower fat pork mince with some puy lentils, this gives them a lovely added texture inside too. You can vary the herbs and spices to your liking for this recipe depending on what you have in your store cupboard, below is what I chose to use on the day.

Ingredient

Food ration :

8 servings

400 g

pork mince, (I used 5% fat),

1 sachet

pre-prepared seasoned green OR puy lentils, (250g),

finely chopped red onion,

3 cloves

garlic, crushed,

1 tbsp

malt vinegar,

2 tsp

dried marjoram,

and a 1/2 tsp 'Herbs De Provence',

1 tsp

ground cumin,

1 tsp

mustard seeds,

glug of olive oil for frying

roll of ready made puff pastry,

medium egg, beaten (for sticking and glazing)

2 tsp

nigella seeds to decorate

Cooking instructions

* Step 1

Take your pastry out of the fridge and leave to come up to room temperature.

* Step 2

Next add in the minced garlic and season with a pinch of salt and a good grind of pepper, gently soften for another 2 minutes, stirring occasionally. Last add in your herbs and spices and give it a good mix through for another minute, remove pan from the heat and allow to cool.

* Step 3

In a large bowl add the pork mince and the lentils, add salt and pepper to season and using your hands combine well together so the lentils are distributed evenly throughout the pork.

* Step 4

Add the cooled onion mixture from the pan to the mince and lentils and using a wooden spoon combine it well together. Take half of the mince mixture and place it in a long line 2/3rds of the way to one side of one rectangle of your pastry, mould neatly into a sausage shape so you have room to pull the longer side of the pastry over the top. There should be around an inch space on one side and two and a half inches or so on the other.

* Step 5

Note: If it looks as though you can't pull over one side of the pastry then simply use a little less sausage meat for the centre, don't overfill it and compact it as neatly as possible into a straight even sized line.

* Step 6

Add beaten egg wash to the long side of the rectangle that is thinnest (1 inch wide), then carefully pull section by section of the longer side of the pastry over the top of the sausage meat. You will have to stretch it out slightly as you work, if you create any small holes, simply patch them up after. Then gently attach it to the egg washed side to seal the roll. Using a fork, go along the edge and press down section by section to ensure it's securely sealed all the way across.

* Step 7

Cut each one into four equal pieces, the best way to do this is to gently mark a faint cut line in the centre using a knife then working outwards do the same on the left and right so you can get them all the same size. If you want even smaller 'party' sized rolls, simply cut again in the centre of the four you've made.

* Step 8

Take a baking tray and line with greaseproof paper/parchment. You can spray with a little oil if you want to ensure the rolls don't stick. Place your rolls evenly over the tray, leaving about an inch gap between each so they have room to 'puff'. Using a knife gently score the top of each roll about 4-5 times, so as to not go right through the pastry. Then use the remaining egg wash to coat the rolls all over evenly.

* Step 9

Sprinkle over a few nigella seeds onto each roll then bake the rolls for 35 minutes on the top middle shelf of the oven until cooked through and golden on top.