Pumpkin, Lentil & Feta Sausage Rolls

Pumpkin, Lentil & Feta 'Sausage' Rolls

These vegetarian 'sausage' rolls are perfect for feeding a family, or a crowd. They're so delicious, even the meat-lovers will be coming back for more and super easy to make using Continental Smashed Sensations.
  • 25 Mins

    Cooking Time

  • easy,medium


  • 15 Mins

    Prep Time

  • 6 People


  • 1 packet Continental Pumpkin & Potatoes Smashed with Sour Cream & Caramelised Onion
  • 1 cup (250mL) warm water
  • 400 g can lentils, rinsed and drained
  • 120 g Greek feta, crumbled
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons finely chopped coriander leaves
  • 2 egg
  • 2 sheet frozen puff pastry, partially thawed
  • 2 teaspoons sesame seeds
  • Tomato relish and mixed leaf salad, to serve

  1. Pre-heat oven to 220°C (200°C fan-forced). Line a large baking tray with non-stick baking paper.

  2. Place pumpkin mash packet contents into a large bowl. Using a fork stir in water until combines. Stand 30 seconds then stir again. Add lentils, feta, panko breadcrumbs, pine nuts, coriander and 1 egg. Stir until just combined. Season to taste.

  3. Place remaining egg in a small bowl and lightly whisk with a fork until combined. Cut each pastry sheet if half lengthways to make 2 rectangles. Place a quarter of the pumpkin mixture along the long side of one pastry piece. Brush the other long edge of the pastry with some of the beaten egg. Roll up pastry to enclose filling. Cut into three pieces. Place onto prepared baking tray, seam side down. Repeat with remaining pumpkin filling and pastry.

  4. Brush top of rolls with remaining egg. Sprinkle with sesame seeds. Bake in pre-heated oven 20 minutes or until golden brown. Serve with tomato relish and mixed leaf salad.

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