These easy to assemble pseudo sausage rolls are delish and can be made into little mini rolls or serve them larger as part of a meal with a salad.
1/2 C brown lentils
1/2 C french puy lentils
1 T miso paste or stock powder
2 onions
6 cloves garlic
2 carrots
2 courgettes (can use alternative vege - eg leeks - in the winter)
2 stalks celery
1 C chopped mushrooms
1/4 C olive oil
4 T tomatoe paste
1 T tamari
1 t curry powder
1 t cumin powder
1/2 t coriander powder
1/2 t chilli powder
2/3 C hazelnuts or walnuts, whizzed to a crumb
3 sheets of filo (6 sheets to make 2x smaller logs) OR gluten free pastry
2 T sesame seeds
To make the filling, soak the lentils for at least 4 hours, simmer quietly in the miso and 3-4 cups of water until well cooked and tender and liquid is reabsorped.
Chop the celery, onions, garlic & mushrooms, grate the carrots and courgettes. Saute in the oil.
Add the spices, tomatoe paste & tamari and saute a little further until cooked.
Add the nuts and lentils and stir through.
To assemble lay down 3 sheets of filo pastry - brush a little oil between. Arrange the cooled filling in a neat log and fold up both sides of the pastry snugly. Brush further with oil and sprinkle with sesame seeds.
Bake in the lower half of the oven at 180 degrees C until the pastry is golden brown.
Serve with a dollop of tomatoe sauce, relish or chutney.