Lentil & Rosemary Sausage Rolls

Lentil and Rosemary Sausage Rolls

  • Vegetarian
  • 20 MINS

    Cooking Time

  • Easy


  • 50 MINS

    Prep Time

  • 4 People


  • 3 tsp Knorr Rosemary & Onion Seasoning
  • 1 tinned lentils cooked and drained
  • 1 sweet potato
  • 2 red peppers
  • 3/4 cup fine dried breadcrumbs
  • 375 g ready rolled light puff pastry
  • 2 tbsp dairy-free milk
  • 1 tsp English mustard

  1. Pre-heat the oven at 180°C.

  2. Place the red peppers and sweet potato on an oven tray and bake for 20 minutes until soft.

  3. Scoop out the sweet potato flesh and place into a bowl.

  4. Peel the skin from the peppers and chop, removing the seeds then add to the bowl.

  5. Pour in the drained lentils and mash together. Then fold in the breadcrumbs and add the Knorr Rosemary & Onion Seasoning. Allow to cool.

  6. Mix the dairy-free milk and mustard together then brush one side of the pastry.

  7. Spoon the lentil mix onto the pastry in a sausage shape.

  8. Fold over and seal the edge with a fork. Then brush the top with the pastry glaze mix and lightly sprinkle over Knorr Rosemary & Onion Dry Seasoning.

  9. Cut to size then bake for 20 minutes or until golden.

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