Lentil, Chestnut & Mushroom Sausage Rolls

serves

Serves 6

time

40 mins

level

Beginner

These moreish plant-based sausage rolls are perfect for picnics, BBQs or street parties.

Preheat the oven to 200C.
Put the mixed mushrooms in a bowl and just cover with boiling water and leave to soak.
Put the lentils and chestnuts into a bowl and using a fork or masher, crush the mixture up whilst still keeping some texture to the chestnuts. You could also pulse gently in a food processor if you have one.
Drain the mushrooms, keeping hold of the liquid then chop the mushrooms up and add to the lentil and chestnut mix.
Bit by bit, add some of the mushroom soaking liquid and mix until the mixture comes together (make sure not to add any sediment from the liquid). Add the caramelised onion chutney and mix well.
Mix a splash of oat milk with a pinch of salt and drizzle of oil in a bowl to use as the glaze.
Lay out the puff pastry and cut each into 3 pieces of equal size.
Spoon the mixture to one side of the pastry, leaving about a 1cm gap, brush the glaze along this side and gently pull the other side of the pastry over the filling.
Press gently to seal and use a fork to make indents around the edges.
Repeat for the other pieces of pastry and then lay gently on baking paper onto baking trays and brush over carefully with the glaze.
Bake in the oven for 20-25 minutes until golden brown.
Slice and serve with your choice of dip.