Make them fresh or freeze them off for an easy dinner from the freezer.
Don't bother yourself too much with the ingredients, nearly everything can be substituted for something else. Look through the fridge and pantry and see what you can use instead.
These need to come with a warning - Don’t blame me for how many you eat. My children gobble these down, my dad didn’t believe they were meat free and I would happily replace all my meals in a day with them.
I make a double batch and freeze off the prepared rolls. If you want to try this too do all the steps up until the egg wash, wrap them back in the plastic backing from the pastry and freeze in desired quantities. Pull from freezer, give them a quick egg wash and then cook frozen rolls at 180° for 40/45 minutes or until browned.
- 4 squares of frozen puff pastry
- 2/3 cup of shredded parmesan cheese
- 2/3 cup of breadcrumbs
- 3 tsp minced garlic
- 1 400g tin of lentils - drained and rinsed
- 1 small brown onion
- 2 cups cubed potato or sweet potato
- 1 cup baby spinach or celery
- 2 tbs Worcestershire sauce or dark Soy sauce
- 1 tbs tomato paste
- 2 eggs
- 1 heaped tsp ground cumin or 1 heaped tsp of curry powder
Whisked egg and sesame seeds for top
- Preheat oven to 200C (fan forced).
- Line two baking trays with paper.
- Lay out 4 sheets of pastry to defrost slightly.
- Add all ingredients to a food processor and mix until there are no large chunks.
- Slice each piece of pastry down the middle lengthways.
- Spoon lentil mixture evenly in to the centre of the halved pastry sheets.
- Roll pastry shut and cut into desired roll size (4 rolls to each half sheet works well)
- Brush with egg and sesame seeds (optional)
- Place cut rolls with the seam side down on the prepared lined trays. Leave space between rolls for even baking
- Bake for 25/30 minutes or until golden.
- Allow rolls to sit before serving.
Let me know if you make them!