Vegetarian sausage rolls

I adapted this recipe from a BBC Good Food ultimate makeover recipe, to make it vegetarian and easier to put together. It’s a very forgiving recipe, so you can add the flavourings you like, and if the mixture seems dry, just add extra beaten egg.

You will need:

• A non-stick frying pan

• A spatula/ spoon for stirring

• Two baking trays

• Baking paper

• Large spoon

• Weighing scales

• Small bowl

• Pastry brush

• Fork

• Large bowl

Ingredients:

For the filling:

• I teaspoon of rapeseed oil

• About 200g vegetarian “sausages/ sausage meat” (I used Beyond Meat)

• About 125g ready cooked lentils (I used half a pack of Merchant Gourmet puy lentils)

• 1 free-range egg

• About three tablespoons of frozen shallots/ onions (or a plump fresh, chopped shallot)

• Good pinch of mustard powder

• Pinch of ground nutmeg

• Half a teaspoon of asafoetida powder

• Pinch of salt and pepper

For the pastry:

• Pack of ready-rolled puff pastry (about 375g)

• Two tablespoons milk

• A tablespoon of flour for the work surface

To make:

1. Preheat your oven to 220C/ 200C fan/ gas 7.

2. Line your baking sheets with baking paper.

3. Heat the oil in a non-stick frying pan and fry the shallots on a medium heat for about 3 minutes, until softened. Leave to cool.

4. Break up the sausages/ sausage meat in a large bowl and stir in the lentils.

5. Beat your egg and add to the sausage mixture.

6. Stir in the rest of the filling ingredients, including the shallots.

7. If you have time, put the bowl in the fridge for 20 minutes.

8. Take out the bowl and divide the mixture into two.

9. Sprinkle flour on your clean work surface and shape each half of the mixture (using your hands) into a sausage shape, about 30 cm long.

10. Unroll your pastry and cut into two rectangular pieces.

11. Put a sausage filling shape on each piece of pastry and brush a little milk down one side of the pastry (this will act like glue).

12. Roll the pastry around each filling, so you have two long rolls. Press lightly down on the pastry edges, to seal the filling in.

13. Turn each pastry roll so the pastry joints are underneath and slice each pastry roll into about 8 pieces.

14. Put each piece, with the pastry joints underneath, on a baking tray (I’ve needed two large baking trays for this).

15. With the blunt side of a knife, make 3 indents on the top of each roll.

16. Brush the top of each roll with a little milk.

17. Bake for 18 to 20 minutes, until puffy and golden.

18. Enjoy warm or cold!