I love nothing more than baking. Well besides my family of coarse!
I also love nothing more than having either leftovers, or food to freeze for another day, when I can't be bothered to cook.
These rolls are so tasty and very filling! My family and I think they are much more filling than any meat variety I have made. I hope you enjoy them as much as we do!
1 brown onion
2 cups dry green lentils
2-3 tomatoes, or a can of whole
2 big handfuls of baby spinach
1/2 teaspoon cumin
2 teaspoons beef style stock powder I always use a vegetarian one, Massel
1/4 teaspoon cinnamon
4 sprigs vietnamese mint or coriander, roughly chopped
4 sprigs mint, roughly chopped
Salt and pepper
chilli, fresh or powder optional
3 flaky pastry sheets
Cook lentils as per instructions. Puree the lentils and set them aside to cool completely.
Preheat the oven to 180C.
Place the onions & garlic in a food processor, and pulse until very fine. Fry this mixture in a little olive oil until it gets very little colour.
Pulse the tomatoes add to the onion, keep frying. Then add everything else except the lentils. Keep frying only until the spinach has wilted enough. Then throw all this into the lentils and mix very well. I put on gloves and mix with my hands.
Cut each pastry sheet into 4 squares. Fill with a tube of lentil mixture and roll upwards. Close the roll with a little brushed egg. Brush the tops with beaten egg and sprinkle with either sesame or poppy seeds. They seem small, but they`will puff up when baking.
Bake for 30-40 minutes depending on your oven. They will turn a lovely golden brown.
Delicious served with Tahini sauce.