Moroccan Spiced Red Pepper & Lentil Sausage Rolls (Vegan)
Little parcels of puff pastry get filled with roasted red peppers, red lentils, breadcrumbs and a whole heap of different spices. The result is a meat alternative that will have even the most carnivorous wanting more! I provide a rough puff pastry recipe, but store bought is fine!
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Servings: 10
Ingredients
For the Pastry
- 125 g Plain Flour
- 125 g Butter
- 65 ml Cold Water
For the Filling
- 2 Large Red Bell Peppers
- 100 g Red Lentils
- 55 g Bread (or buy Breadcrumbs)
- 3 Cloves Garlic
- Salt, Pepper
- 2 tsp Ras El Hanout
- 2 tsp Chilli Flakes
- 2 tsp Ground Cumin
- 2 tsp Dried Oregano
- Milk Optional, to brush
- Cumin Seeds Optional, to decorate
Instructions
If making your own Pastry:
- Do this by adding the flour and butter to a large bowl and rub together with your fingertips until roughly combined. You do not want to take it as far as breadcrumbs, there should still be bits of butter visible in places. Add the water and make into a ball. Chill 30 mins.
- Remove the pastry from the fridge, roll in one direction to form a long rectangle. Fold the top edge down to just below the middle. Then fold the bottom edge over this, to form a square with 3 layers (book end). Rotate this block 90 Degrees and repeat. Wrap and chill for another 20 minutes.
Meanwhile make the Filling
- Heat the oven to 220C/180C/Gas 7. Chop the red bell peppers into large chunks, drizzle with a little olive oil, sprinkle some salt and pepper and roast for about 20-30 minutes (until toasted and just burning at the edges). Leave the oven on and ready for the formed sausage rolls.
- Rinse the lentils, then place them in a large pot. Add boiling water and cook until soft (about 15 minutes on high). Then drain.
- In a food processor/chopper add the bread and blitz until fairly fine breadcrumbs. Place in a large bowl. (You can use pre-packaged breadcrumbs if easier).
- Place the roasted red peppers and garlic cloves in the chopper and blitz until combined/soft. Add to the large bowl, along with the drained and cooked lentils.
- Add all the seasoning and mix together. The texture should feel like a thick, chunky paste - not totally fine so we keep some bite!
- Get the pastry out of the fridge. Roll the pastry into a large rectangle, about 18×4 inches. Spread the filling across the long edge, in a cylinder/log shape and press together to keep tight. Leave about an inch of pastry to one side, and more room on the other side.
- Take the edge of the pastry and roll it over the filling, keeping it as tight as possible. Keep rolling the pastry until you reach the end and have a log of pastry with the filling all inside.
- Cut the pastry log into about 10 sections. Place on baking sheets, at least 2 inches apart. Optional: brush a little milk on the top and add some cumin seeds. Bake for approx 15-20 minutes, until golden brown. Let cool on a wire rack (although they are fabulous eaten when warm).