Lentil ’sausage’ rollettes

This is a modified recipe from Sanitarium’s wonderful free cookbook, Food For Health and Happiness, which arrived in my letterbox yesterday. Giving away easy, healthy and delicious recipes in a cute cookbook – what a great company!

Ingredients

• 2 slices of grainy bread
• 2 x 400g cans of cooked lentils, rinsed and drained
• 1 carrot, coarsely grated
• 1 spring onion, finely sliced
• 2 eggs, beaten
• 1/3 cup chopped walnuts
• 1/4 cup chopped chives
• 4 tablespoons tomato paste
• 7 sheets filo pastry
• Olive oil for lightly spraying pastry
• 2 tsp poppy seeds

Method

1.  Combine the lentils, carrot, spring onion, walnuts, tomato paste and chives in a large bowl.

2.  Process the bread, walnuts and egg in a blender until it resembles a thick paste. Stir this mixture in with the lentils and other ingredients until it is well combined.

3.  Remove one sheet of filo pastry and cover the remaining sheets with a damp tea towel. Lightly brush or spray with olive oil. Cut sheet in half lengthwise and then turn so that both short ends of the two strips face you.

4.  Place about 3 tbs. of mixture on each edge closest to you, about 5cm from the edge and 1/2 cm from the sides. Even it out so the filling is about 3cm wide. Fold pastry over filling and then roll up. Do this for both strips of pastry. Place on a prepared tray and brush with olive oil. Repeat with remaining filling and pastry.

5.  Sprinkle over poppy seeds and bake for 25 minutes until pastry is light brown.

Makes 14 rolls

(the other three rolls were in the oven)

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