Chef's 'sausage' roll recipe has a hidden ingredient for a healthier twist

There's nothing quite like a comforting sausage roll to keep those hunger pangs at bay, and The Happy Pear have just the recipe. The easy-to-make 'sausage' roll is a feature in the new book 'The Happy Pear 20: Learnings and Recipes from the First 20 years', penned by twins David and Stephen Flynn.

They share that "Steve's kids adore these and don't even realise they're eating lentils – pastry is a great way to disguise them!"

They add: "These are so good – sweet, earthy, crispy and chewy. They make a perfect healthier snack."

The recipe produces four hearty rolls, ideal for enjoying with family.

How you can whip up The Happy Pear's easy 'sausage' rolls:

Ingredients:

• One × 400g tin of cooked lentils
• Two cloves garlic
• One medium red onion
• One tbsp oil
• Three tbsp maple syrup
• Three tbsp balsamic vinegar
• Two tbsp tamari or soy sauce
• 100g cashew nuts
• One × 320g sheet of vegan puff pastry, defrosted if frozen
• 50ml oat milk or non-dairy milk of choice
• Two tbsp sesame seeds
• Salt and ground black pepper

Method:

Kick things off by setting your oven to 200°C fan/425°F/gas 7 and preparing a baking tray lined with parchment. Begin by draining and rinsing the lentils, then move on to finely chopping the garlic and thinly slicing the onion, reports the Express.

In a pan over high flame, heat a tablespoon of oil then sauté the onions with a pinch of salt and pepper. When the onions turn golden brown after about five minutes, incorporate the garlic, maple syrup and balsamic vinegar until everything is coated well.

Finally, reduce the heat and let it simmer until onions are tender and sticky.

Add the drained lentils and tamari or soy sauce and cook for three to four minutes, stirring occasionally, to evaporate any extra moisture. Remove from the heat.

Pulse in a blender or food processor and season to taste: In a food processor or blender, add the cashews, and pulse until they reach a rough breadcrumb consistency. Add the onion-and-lentil mixture and 1⁄2 teaspoon of ground black pepper, and pulse until the mixture comes together but is not too smooth.

You want to ensure there's a slight bite to the filling. Taste and season with salt and pepper to your liking.

Remove from the food processor and divide into four × 80g chunks, and then roll each into a sausage shape about 12–13cm long. Next, roll out the puff pastry and cut it into four even rectangles, about 12cm × 16cm.

Place a sausage at one side of a pastry rectangle, two to three cm in from the edge. Brush some oat milk along the other side, then roll the sausage up in the pastry until it overlaps and press gently along the seam to seal.

Then place the sausage roll seam-side down and gently press down on it with the palm of your hand to help seal it more and to ensure it stays rolled when you bake it. Repeat with the remaining sausages and pastry.

Using a pastry brush, lightly coat each sausage roll with oat milk (this will aid in browning), then sprinkle with sesame seeds. Place them on a baking tray lined with parchment paper and bake for 20 minutes, or until the pastry turns golden brown.