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These sausage rolls from The Shady Baker are packed with the goodness of pumpkin and lentils.
WORDS & PHOTOGRAPHY JANE SMITH
VEGETABLE SAUSAGE ROLLS
Makes 16
500g pumpkin, deseeded, peeled and chopped into 2cm chunks
2 tablespoons olive oil
1 carrot, finely diced
1 onion, finely diced
150g baby spinach leaves
240g tin lentils, drained and rinsed
2 sheets prerolled frozen puff pastry, 24cm square
1 egg, lightly beaten, for brushing
Za’atar spice mix or sesame seeds, for topping
Tomato chutney, to serve
1. Preheat the oven to 180°C. Line two baking trays with baking paper. Set aside.
2. Put pumpkin on one of the baking trays. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 30 minutes or until the pumpkin is cooked through but not falling apart. Set aside to cool slightly.
3. Meanwhile, put the carrot and onion and remaining olive oil ina frying pan. Cook over low heat, stirring occasionally, until the onion is translucent and the carrot has softened. Towards the end, add the spinach leaves and continue stirring until the leaves have wilted. Remove from the heat and set aside.
4. Combine all of the cooked vegetables and the lentils in a bowl. Season with salt and pepper and refrigerate until cold.
5. Thaw puff pastry. Cut each sheet in half. Spoon the vegetable mixture in a sausage shape lengthwise down the centre of each strip of pastry. Roll to enclose the mixture, pressing lightly on the seam to seal. Cut each roll into four pieces (about 6cm in length).
6. Place sausage rolls on remaining baking tray. Brush lightly with egg and sprinkle with za’atar or sesame seeds.
7. Cook for 25–30 minutes or until golden and cooked through. Remove from the oven and serve warm with tomato chutney.
Visit The Shady Baker website or find Jane on Instagram.
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To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.
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