Chestnut and Lentil Roll

Ingredients:

1tbsp Olive Oil

1 Large Onion (finely diced)

1-2 Cloves of Garlic

400g Can of Lentils (drained)

1tsp Oregano

1stp Paprika

1 Sheet of Gluten Free Jus Rol Puff Pastry

1 tsp black onion seeds

A Splash of Plant-based milk (for sealing and brushing.) 

Salt and Pepper to taste

Directions:

Remove the pastry block from the fridge and lightly dust your surface. Cut the pastry sheet in half lengthways so that you have two long strips. Once the filling has cooled transfer it to a food processor and pulse the mixture until you have a smooth consistency (add a drop of water here if your mix needs it).

 Start adding the filling to the pastry, leaving a border along the side of each strip. Lift the pastry over the filling and begin to roll. Before you roll it the whole way, brush the long edge of the sheet of pastry with plant-based milk to seal it. Continue to roll and press down on to the final edge to seal. Put the seal on bottom of the rolls. Repeat with the other sheets of pastry.

 Brush the tops of the rolls with your plant based milk. (optional: cut each strip into 6 small sausage rolls.) Cut slits across the top of each roll, brush with a small amount of plant-based milk and sprinkle with the black onion seeds.

Place on a pre-lined baking sheet and bake for 20-25 minutes or until golden brown. Remove from the oven and transfer to a cooling rack until cooled. Enjoy!