Here I am, at it again. Trying desperately to get my kids and hubby to eat healthier by trying to disguise vegetables in things they love. This was overall a success. One child insisted on having these for his lunch, dinner and the asking for them again the next day for breakfast. My brother in law tried them and said, ‘They’re special’. When I told my daughter they had, wait for it, lentils, in them, she leapt back away from me, as if stung. I made these on a particularly tough morning. One of the boys was having a really annoying tantrum and I was using all my self control not to have a Mum tantrum back at him, so I pretended I was one of those perfect, wholesome Mummy’s by making these sausage rolls with him. (After shouting at him). It was going well until he plunged some of the raw sausage meat in his mouth. Arrggh! Cue me having an OCD moment where I was imagining an awful case of food poisoning, vomiting, some weird parasite infecting my precious child…. well, he’s still a cheeky little urchin, with no signs of poisoning yet.
So here’s the recipe.
- 1 tsp oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 small carrot, grated
- 1 small courgette, grated
- 150g tinned, green lentils drained and rinsed
- 150g fresh thyme, leaves picked and chopped
- 3 reduced fat sausages, ( I used Heck sausages)
- 1 egg beaten
- 3 sheets of filo pastry
- 15g butter
- Preheat oven to gas 6, 200•C, fan 180•C. Heat the oil in a pan over a low heat. Add the onion, garlic, carrot and courgette. Fry for 5 mins. Add the lentils and thyme and take off the heat.
- Squeeze the sausage meat out of the skins into a large bow, then mix with the lentil and veg mix. Cool for a couple of mins, then add the egg and mix well until combined.
- Lay a sheet of pastry on a worktop and brush with butter. Put another sheet on top, brush with more butter, then lay a third sheet on top. Cut in half lengthways into two long strips. Spoon half the meat mixture along the edge of 1 strip and mound into a sausage shape. Brush the other edge of the pastry with butter, then wrap over the meat and seal so the join is underneath. . Brush with butter. Repeat. Cut into 5 cm rolls and transfer to a line baking tray.
- Bake for 25-30 mins until the meat is cooked and the pastry is golden. Serve with tomato chutney, if you like.