Sausage rolls

Ingredients

• 1 cup Brown Lentils
• 6 Button mushrooms 
• 1 Onion 
• ½ tsp ground Bay leafs
• 1 tsp ground Coriander seeds
• ½ tsp crushed dry red chilly 
• 1 tsp mixed herbs
• 3 tsp BBQ spice
• 2 tsp Mild yellow curry
• 2 tsp Tomato paste
• 10 ml Psyllium husk powder
• 30 ml Pea flour
• Salt to taste
• 1 kg Puff pastry (recipe on website under pastry)

Method

• Cook lentils in water until soft. Drain and set aside.
• Chop Mushrooms about the size of the lentils. 
• Fry the mushroom at high temperature in a little oil. Set aside.
• Chop the onion and fry together with Bay leafs, Coriander, Red chilly, and mixed herbs. with a little oil.
• Add the fried mushrooms.
• Add the spices and fry mixing until all spices is mixed in.
• Gradually add 1 cup of water.
• Add Tomato paste.
• Add the cooked Lentils and cook until dry. Stirring all the time.
• leave till cool and add Psyllium husk powder and Pea flour. Mix with hands until mixture can hold balls.
• Prepare pastry and roll out. Brush the pastry with egg wash. 
• Place filling pressed into a sausage (wet your hands then it will not stick) on the pastry.
• Fold over and let pastry just overlap. Cut to desired size.
• Brush with egg and bake at 200ºc for about 20 min or golden brown.
• Best serve warm. 

Make 24 small Sausage rolls