Spiced carrot and red lentil sausage roll

INGREDIENTS:

This recipe makes 6 portion(s):

  • 150g Lentils – dried red (Cook for 4 minutes)
  • 240g Onions – red (1 whole red onion)
  • 400g Carrots (Peeled and chopped weight – Boil for 20 minutes)
  • 500ml Water – tap (to cook carrots and lentils in)
  • 225g Pastry-puff sheets (21cm x 40cm)
  • 10ml Oil-extra virgin olive
  • 20g Ginger – fresh (Fine chop)
  • 80g Breadcrumbs – Natural
  • 5g Cumin – ground
  • 2g Cinnamon – ground
  • 5g Tumeric – ground
  • 8g Allspice-ground
  • 20g Coriander – fresh
  • 10ml Milk – almond (for the Vegan “egg” wash)
  • 5g Linseed (Golden linseed – to sprinkle)
  • Salt and pepper

METHOD:

For the filling:

  • In the sauce pan bring the water to boil
  • Peel and roughly chop the carrots
  • Add them to the water and boil for 10minutes
  • After the first ten minutes add the lentils (to the same water) and boil for a further 10 minutes
  • Remove form the heat and strain off the water
  • Fine chop the onion and the fresh ginger
  • In a separate pan heat a little olive oil and fry them off until soft
  • Add to a mixing bowl with the carrots, lentils, breadcrumbs, fresh chopped coriander, crumbled feta cheese and all of the ground spices
  • Pulse for 30 seconds in the food processor just to breakdown the mix slightly and make it easier to make the sausage roll

For the sausage roll:

  • Cut the pastry into one piece measuring 21x40cm.
  • Keep the pastry on the parchment paper and place the filling in the centre the whole way along the middle of the sheet of pastry
  • Once the filling is on the pastry brush one of the exposed sides of pastry with egg wash, this will allow the pastry to stick together as you roll the sausage roll. Then roll the bottom edge of the pastry over the filling and continue to roll the sausage roll the whole way over and round until the edge is the bottom of the sausage roll
  • Cut the sausage roll in half
  • Place the sausage roll onto a baking tray lined with parchment paper
  • Brush the whole outside of the sausage roll with egg wash
  • Score the top of the “sausage roll” with a blunt knife
  • Bake at 200° for 20 minutes. After 20 minutes turn the sausage roll round and cook for a further 20 minutes. Then remove the parchment paper from the bottom and cook for a further 20 minutes upside down. This will allow the bottom of the pastry to become crisp and ensure the sausage roll is fully cooked.
  • Remove from the oven and allow to cool
  • Then cut into 6 equal portions and serve on a long wooden chopping board covered with unbleached parchment paper.