These sausage rolls are incredibly more-ish. There is no way you can only eat one as you’ll be back for seconds and thirds… They have a crunchy and flakey outside thanks to the puff pastry and a super flavourful, umami inside due to the mushrooms and lentils which are seasoned with lots of delicious herbs and spices.
They’re a delicious party snack and make a great addition to your Christmas or New Years Eve party spread. You can even bake them ahead, store them in the fridge (up to 3 days) and reheat them for a couple of minutes in the oven just before serving.
Overall, these sausage rolls are pretty easy to make. First up, we finely chop the mushrooms and onion and cook them together with the lentils and all the spices and herbs. We’re talking smoked paprika, cumin and celery seeds as well as dried thyme and oregano. We also stir in soy sauce, tomato paste and a touch of sugar for an extra flavour boost. Next, we place the mixture into puff pastry which we roll up into the typical sausage roll shape and bake for 20 minutes. And lastly, the baked sausage roll is dipped into tomato sauce and eaten with a smile on your face because they’re delicious and you’ve made them all on your own.
If you’re looking for more delicious party snack recipes, make sure to also check out these:
I hope you enjoy these sausage rolls. Please let me know how you go and don’t forget to tag me (@nothangryanymore) in your creations on Instagram. I love seeing them!
Sausage Rolls with Mushrooms and Lentils
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- 1 tbsp extra virgin olive oil
- 220 g button mushrooms
- 1 onion
- 1 can brown lentils
- 1/2 tsp smoked paprika
- 1/2 tsp celery seeds
- 1/2 tsp cumin seeds
- 1/4 tsp porcini powder optional
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tbsp soy sauce
- 1/2 tbsp tomato paste
- 1 tsp brown sugar
- 2 sheets puff pastry (roughly 25x25cm in size)
- 1 tbsp soy milk
- 1 tbsp sesame seeds
- Finely chop the button mushrooms and the onion.
- Heat up the olive oil in a fry pan and add the finely chopped onion. Fry the onion for 8-10 minutes until lightly golden in colour.
- Add the chopped mushrooms to the fry pan and cook for about 8 minutes until soft.
- Drain and rinse the lentils and add them to the fry pan together with the smoked paprika, celery seeds, cumin seeds, porcini powder, dried oregano and dried thyme. Mix everything until combined and cook for about 4 minutes.
- Now stir in the soy sauce, tomato paste and brown sugar. Cook the mixture for another 2-3 minutes and then turn off the heat.
- Preheat the oven to 200°C fan and take the puff pastry sheets out of the freezer.
- Once the puff pastry sheets have slightly defrosted and are pliable, cut the pastry sheets in half. You should now have 4 rectangular puff pastry sheets.
- Add the mushroom-lentil filling into the middle of each puff pastry rectangle. Then roll the rectangle onto itself so that the filling is in the middle of the puff pastry roll. Cut each roll into 4 equal pieces.
- Place the individual sausage rolls onto a baking tray lined with baking paper.
- Brush the sausage rolls with soy milk and sprinkle some sesame seeds on top of each roll.
- Bake the sausage rolls at 200°C fan for 20-22 until golden brown.
- Once baked, let the sausage rolls cool down slightly. Enjoy!