The rich filling for these sausage rolls is both tasty and high protein, using an unusual mixture of quinoa and brown lentils. Don't be fooled by the "hippy" ingredients, the sausage rolls really hit the spot! These can be used at a house party to take adults back to their childhood, or at a kid's party to create some great memories!

From Leigh Drew's new book, "Wrapped in Pastry

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INGREDIENTS

4 sheets Puff pastry ; thawed (Borgs)
1/2 cup Quinoa ; (red or white)
1 1/2 cups Water
1 cube Beef stock ; (Massell)
2 tablespoons Olive oil
1 1/2 cups Onion ; finely chopped
3 tablespoons Garlic ; minced
2 cans Brown lentils ; drained
3 tablespoons Worcestershire sauce ; (Melrose)
1 tablespoon Dried sage
1/2 tablespoon Smoked paprika
1/2 tablespoon Dried marjoram
2 teaspoons Pepper
1/4 teaspoon Nutmeg
1/3 cup Tomato paste
1 cup Water
1/3 cup Besan flour ; (chickpea flour)
1/3 cup Nutritional yeast ; (savoury yeast flakes)
1/2 teaspoon Salt

Servings

INSTRUCTIONS

Filling Preparation:

1. Rinse the quinoa and place in a medium sized saucepan along with the 1/2 cups water and stock cube. Cover and bring to the boil and then turn the heat down to minimum heat. Simmer, stirring occasionally until the quinoa is tender and all of the liquid has been absorbed. Set to one side.

2. Heat the olive oil over a medium heat in a deep sided frying pan and sauté the onions until translucent and tender, about 5 minutes. Remove a 1/2 cup of the onions and set to one side.

3. Add the garlic to the remaining onions and sauté for another minute or so. Pour in the cooked quinoa and brown lentils and stir to mix. Add the Worcestershire sauce, herbs, pepper, nutmeg and stir through. Add the tomato paste and the cup of water and stir to mix thoroughly.

4. Turn the heat to low and simmer, stirring occasionally, until all of the liquid has been absorbed, about 15-20 minutes. Pour the mixture into a large bowl and set aside to cool.

5. When the mixture has cooled to tepid (about 20 minutes), spoon into a food processor or use a stick mixer to blend the mixture until smooth.

Putting it all together:

1. Preheat the oven to 200°C. Line two trays with baking paper.

2. Slice the puff pastry sheets in half. Place mixture down the centre third of each half a sheet. Carefully roll into a tube and cut into six pieces. Place carefully on the baking paper and put into the preheated oven.

3. Bake until the puff pastry is dark golden and puffed and the filling looks dry, about 20 minutes.

4. These can be served hot, cold or tepid, with lots of tomato sauce!

NOTES

Alert editor

{Vegan} Party Sausage Rolls

4 sheets Puff pastry thawed (Borgs)
1/2 cup Quinoa (red or white)
1 1/2 cups Water 
1 cube Beef stock (Massell)
2 tablespoons Olive oil 
1 1/2  cups Onion finely chopped
3 tablespoons Garlic minced
2 cans Brown lentils drained
3 tablespoons Worcestershire sauce (Melrose)
1 tablespoon Dried sage 
1/2 tablespoon Smoked paprika 
1/2 tablespoon Dried marjoram 
2 teaspoons Pepper 
1/4 teaspoon Nutmeg 
1/3 cup Tomato paste 
1 cup Water 
1/3 cup Besan flour (chickpea flour)
1/3 cup Nutritional yeast (savoury yeast flakes)
1/2 teaspoon Salt

Filling Preparation:
1.  Rinse the quinoa and place in a medium sized saucepan along with the 1/2 cups water and stock cube.  Cover and bring to the boil and then turn the heat down to minimum heat.  Simmer, stirring occasionally until the quinoa is tender and all of the liquid has been absorbed.  Set to one side.
2.  Heat the olive oil over a medium heat in a deep sided frying pan and sauté the onions until translucent and tender, about 5 minutes.  Remove a 1/2 cup of the onions and set to one side.
3.  Add the garlic to the remaining onions and sauté for another minute or so.  Pour in the cooked quinoa and brown lentils and stir to mix.  Add the Worcestershire sauce, herbs, pepper, nutmeg and stir through.  Add the tomato paste and the cup of water and stir to mix thoroughly.
4.  Turn the heat to low and simmer, stirring occasionally, until all of the liquid has been absorbed, about 15-20 minutes.  Pour the mixture into a large bowl and set aside to cool.
5.  When the mixture has cooled to tepid (about 20 minutes), spoon into a food processor or use a stick mixer to blend the mixture until smooth.

Putting it all together:
1.  Preheat the oven to 200°C. Line two trays with baking paper.
2.  Slice the puff pastry sheets in half. Place mixture down the centre third of each half a sheet. Carefully roll into a tube and cut into six pieces.  Place carefully on the baking paper and put into the preheated oven.
3.   Bake until the puff pastry is dark golden and puffed and the filling looks dry, about 20 minutes.
4.   These can be served hot, cold or tepid, with lots of tomato sauce!

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 48 Servings

Calories: 43
Calories from Fat: 6 (14%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 3514.3mg		121 %
Potassium 221.6mg		6 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 43

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