Vegetarian 'Sausage' Rolls

A new year has begun and I have put 2014 behind me.   A wonderful year it was, full of happy events like weddings, Thanksgiving spent with family in the Kootenay area, as well as sad events, time to say goodbye to old friends and parents of extended family members.  A new year to me is, a fresh start, new hopes, new dreams and so much time to create new memories. Time spent with family and friends is so precious and this year we were so grateful for a lot of both.  This Vegetarian 'Sausage' Roll was part of our Christmas dinner.  Beautiful, so fragrant and also very filling, served alongside with a fresh green salad, steamed vegetables and a lovely Persian rice dish cooked my by son-in-law.

This Vegetarian 'Sausage' Roll can be put together well in advance and frozen until needed, a great make ahead meal that just needs to be reheated. For this year I wish everyone reading this a year filled with Love, Family, Friends, good Health and always Peace.

VEGETARIAN 'SAUSAGE' ROLLS

The ingredients you will need.

The Vegetarian 'Sausage' Rolls baked cooled and ready for the freezer or the table.



Vegetarian 'Sausage' Rolls

serve as a main course or an appetizer - your choice, perfect for lunch too!

VEGETARIAN 'SAUSAGE' ROLL RECIPE

'adapted from a recipe by J. Schmidt'

Makes 2 rolls, serves 6-8

Ingredients

2 sheets of frozen puff pastry, lightly thawed

½ cup of brown or green lentils

2 cups of vegetable stock

2 cups of finely chopped mushrooms

1 onion, peeled and diced

2 stalks of celery, diced

1 carrot, peeled and finely diced

2 cloves of garlic, minced

1 Tablespoon of olive oil

1 Tablespoon of Dijon mustard

¼ cup of red wine

2 Tablespoons of freshly picked thyme leaves

2 Tablespoons of freshly chopped parsley

1 cup of breadcrumbs

3 eggs, 1 beaten for brushing the pastry

2 teaspoons of sesame seeds

salt and pepper to taste

Instructions

Begin by cooking the lentils.

 Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer.

Simmer for 25 minutes or until the lentils are tender, drain and set aside to cool.

Heat a large frying pan over a medium heat and add the olive oil, onion, celery and carrot and cook until the onion is golden and caramelised. Add the garlic and mushrooms and cook until the mushrooms begin to soften. Add the mustard and red wine and reduce to low and cook for 5 to 10 minutes, or until the liquid has evaporated. Set aside to cool.

Meanwhile preheat the oven to 400 Fahrenheit and line a tray with parchment paper.

In a large bowl combine the lentils, mushroom mixture, thyme, parsley and breadcrumbs. Test for seasoning and add salt and pepper to taste. Add 2 of the eggs and mix until well combined.

Cut the squares of puff pastry in half and place  spoonfuls of the mixture down one side. Brush with beaten egg and fold the pastry over into a roll. Use a sharp knife to cut in half and then half again. Repeat with remaining mixture.

Place the rolls on the baking tray, brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until golden.



Enjoy!

'This New Year' my goal is to be someone who brings my soul peace, gives my mind clarity, and fills my heart with joy and goodness. And my I help plant a seed of hopes in those around me with kindness and sincerity.'