Not vegan (egg, cheddar) and not safe for Paddy (egg wash, plus nigella/sesame seeds on top).
Recipe from Relish Mama (relishmama.com.au/vegetarian-sausage-rolls), made with regular butter puff pastry rather than the gluten-free option.
INGREDIENTS
3 sheets frozen butter puff pastry
2 tbsp extra virgin olive oil
1 medium brown onion, finely diced
2 carrots, peeled and finely diced
2 celery sticks, finely diced
2 garlic cloves, crushed and minced
1 tsp ground fennel
400g tin green or brown lentils, rinsed
A handful fresh parsley leaves, roughly chopped
100g cheddar cheese, grated
40g panko breadcrumbs
2 tbsp vegetarian Worcestershire sauce
40ml tomato sauce
2 eggs
Sea salt and black pepper, to taste
Nigella seeds (or sesame seeds), to finish
METHOD
Heat the olive oil in a frying pan over medium-low heat and sauté the onion, carrot and celery for about 5 minutes, until soft.
Add the garlic and cook for 30 seconds, then stir through the fennel and lentils for 1 minute. Remove from the heat and cool for 10 minutes — defrost the pastry sheets while it cools.
Transfer the cooled mixture to a bowl and add the parsley, cheese, breadcrumbs, Worcestershire sauce, tomato sauce and 1 of the eggs. Season well and mix through.
Cut each pastry sheet in half lengthwise to give 6 rectangular strips. Divide the filling evenly between the strips and shape into a log along one long edge of each.
Whisk the remaining egg. Brush the exposed pastry with egg wash, then roll and fold over the filling, pressing the edges firmly with a fork to seal.
Brush the tops with the remaining egg wash and scatter with nigella (or sesame) seeds. Refrigerate for 30 minutes if time allows.
Preheat the oven to 180°C and bake for about 30 minutes, until golden.
Slice each of the 6 rolls into 5 pieces once baked (or before baking, if you prefer neater cuts) to make 30 party-sized sausage rolls.
Note — Freezes well unbaked — assemble ahead and bake from frozen with about 20 extra minutes. Serve with extra tomato sauce or relish.