Pumpkin and Lentil ‘Sausage Rolls’

Every weekday morning Elliot and I have porridge and at the moment, the dark depths of winter, we have a cup of tea quickly proceeding the hot bowl of porridge.

Now, I’m big on manners, and often I’ll pretend I haven’t heard Elliot until he uses please or thank you (is that rude?).

lentil sausage rolls

This morning we were talking about tea after porridge and I hadn’t heard please yet, so I asked Elliot again what he’d like after breakfast. I thought the answer was going to be  simple “cup tea pwees”. Instead his response to my question was a baffling, ‘sausg roll, cuvvard’. I just laughed, and asked him if he’d like to make some later, but would he like a cup of tea now.

He told me that he would like a cup of tea, so I asked, ‘can you please says “yes please together”‘ he responded ‘yes pweese togeva’.

This is my sausage roll recipe. It’s vegetarian and delicious. I think they make the perfect after breakfast snack, lunch, after school treat or even a light dinner. I serve them with my homemade tomato sauce.

Pumpkin and Lentil ‘Sausage Rolls’
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Serves: 12
  • 1 washed and drained tin of lentils
  • 1 cup of mashed pumpkin
  • 1 egg
  • 1 1/4 cup bread crumbs
  • 1/2 cup oats
  • 2 tbspn soy sauce
  • 1 tbspn tomato sauce
  • 2 sheets of frozen puff pastry
  • sesame seeds
  • extra egg
  1. Preheat oven to 180℃, take puff pastry from freezer to defrost.
  2. Combine lentils, pumpkin, 1 egg, 1 cup of bread crumbs, oats, soy and tomato sauce, stir well. Check consistency, you may need to add the remaining bread crumbs, or the filling might be perfect sticky mine mixture.
  3. Cut each slice of pastry in half. Place 1/4 of mixture on each piece of pastry, length ways down the middle.
  4. Mix extra egg with 1 tbsp of water.
  5. Shape filling into sausage, fold one side over the filling, brush next side with egg mix, then fold over the first side.
  6. Cut each length into 3 and place, seam side down on baking sheet.
  7. Cut three slashes across each sausage roll, brush with egg wash and sprinkle sesame seeds on top.
  8. Bake for 30-40 minutes, until browned. Cool slightly and serve with delicious homemade tomato sauce.


14 thoughts on “Pumpkin and Lentil ‘Sausage Rolls’

  1. I am going to try this recipe asap! I love anything pumpkin and a vegetarian version of a sausage roll sounds delicious!

  2. I made this the other night for my vegetarian daughter who arrives every week for a good ‘feed’ and we all loved it! I had no pastry other than phyllo in the house, so I used that and it was fine. I forgot to add the egg which made it less firm, but I will certainly make it again – with an egg next time!
    Thanks Clare,

  3. I made tbis tonight for my tinned lentil loathing husband. Hooray, it was a hit. I will be making this again. Thank you

  4. Hi Clare,

    Great site, thank you for all you do to bring it to us 🙂

    Can these rolls be frozen?

    Thank you,

  5. Can’t wait to try this – Clare could you freeze them before baking or would that be a problem because the puff pastry has already been defrosted once?

  6. I modified this slightly to be vegan (egg substitute etc) and they were amazing! So close to real sausage rolls and also so cheap to make.. thanks for the recipe!

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