Spicy Lentil Sausage Rolls

Ingredients

• Ready-Rolled Puff Pastry
• 6x Pork Sausages
• 1x Can Puy Lentils
• 1x Onion, finely chopped
• Dried Parsley
• 1x Red Chilli, seeds removed and finely chopped
• 1x clove garlic, crushed
• Salt & Pepper to taste
• 1x egg, beaten

Directions

1. Preheat the oven to 180C and line both of the baking sheet with baking parchment. Cut the onion finely and saute gently in 1 tablespoon of vegetable oil
2. When the onions start to soften add the finely chopped chilli and garlic. Leave to cool until just about room temperature.
3. Remove the skins from the sausages by cutting down one side
4. Mash the sausage mixture and add the salt and pepper.
5. Add the cooled chopped onion, chilli and garlic mixture with the parsley and the lentils, into a mixing bowl and combine with a fork until well mixed.
6. Roll out the puff pastry sheet and cut into 2 long strips
7. Using your hands, make long sausage shapes with the sausage mixture and place on each piece of the sheets of puff pastry. Leave a little bit of room near the pastry edges.
8. Brush your beaten egg mixture down the narrow edge of the pastry strip and fold the pastry over the top of the sausage filling.
9. Flatten down the edges of the pastry with a fork to make sure the mixture is completely sealed in. Cut each long sausage roll into 6 sausage rolls - If you prefer larger rolls, cut into 4.
10. Place on your prepared baking tray and prick the top of each of your delicious sausage rolls with a fork to allow the steam to escape when cooking.
11. Brush the pastry with the remaining egg mixture and sprinkle sesame seeds on top.
12. Bake for 25-35 minutes until you have golden brown buttery puff pastry sausage rolls. Leave to cool slightly and serve alongside a glass of Barefoot Merlot