Veggie Sausage Rolls
1 cup cooked lentils mashed
1/2 onion finely diced
1 cup besan (chick pea flour)
1/2 medium carrot grated
1 heaped teaspoon cocoa powder
1 heaped tablespoon dried mixed herbs
1 tablespoon tomato sauce (ketchup)
a little water
Preheat the oven to 230C.
Place mashed lentils, onion, carrot, flour, cocoa, herbs, tomato sauce, salt and pepper in a bowl and mix together. Add enough water to make it easier to combine. I used some of the lentil water. Spoon the mixture in the bottom third of each pastry rectangle. Roll up and seal the edges with a little water. Repeat with the remaining mixture and pastry. Slice each roll into four and place on a slightly greased baking tray. Cut two or three slits on the top of each roll, spray with cooking oil and sprinkle with sesame seeds.
Bake for 20 minutes or until rolls are golden brown. Serve with tomato sauce.