A few clever tricks make these sausage rolls a great healthy snack idea for kids. Mixing sausagemeat with veg, lentils and herbs keeps them moist and full of flavour, then swapping filo pastry for the standard puff gives a super-crispy crust.
- Preheat the 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, stir, then take off the heat.
- Squeeze the sausagemeat out of the skins and into a large bowl, then mix with the lentil and veg mix. Cool for 1-2 mins, then add the egg and mix until well 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 2 long strips. Spoon half the meat mix along a long edge of
1 strip and mould 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 5cm rolls and transfer to a lined baking tray.
- Bake for 25-30 mins until the meat is cooked and the pastry is golden. Serve with tomato chutney, if you like.
Tip: These are also delicious served cold, try packing up for a picnic or lunch on the go.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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