INGREDIENTS
- 500g cup mushrooms
- 1 Tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 Tbsp fresh thyme leaves
- 400g can lentils, drained, rinsed
- 1 Tbsp brown flaxseeds
- ½ cup vegan beef-style stock
- 2 tsp dijon mustard
- 1 cup panko breadcrumbs
- 2 sheets frozen puff pastry, partially thawed
- 2 Tbsp almond milk
- 2 Tbsp pepita and sunflower seed mix, roughly chopped
- Canola oil spray
- Tomato sauce, to serve
METHOD
- Place mushrooms in a food processor. Process until finely chopped. Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add mushroom. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add lentils, flaxseeds and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until almost all the stock has evaporated. Transfer to a heatproof bowl. Add mustard and breadcrumbs. Season with salt and pepper. Stir to combine. Set aside for 30 minutes to cool.
- Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
- Cut 1 pastry sheet in half to make 2 rectangles. Place ¼ of the mushroom mixture along 1 long edge of each rectangle. Roll up to enclose filling. Repeat with remaining pastry and mushroom mixture. Cut each roll into 4 pieces. Place, seam-side down, on prepared trays. Brush rolls with milk. Sprinkle with seed mixture. Spray with canola oil. Season well with salt and pepper.
- Bake rolls for 25 to 30 minutes or until pastry is golden and puffed. Set aside for 5 minutes to cool slightly. Serve rolls with tomato sauce.
