About the Recipe
Looking for an alternative to sandwiches? or perhaps your child needs to follow a GF or DF diet? These sausage rolls are vegetarian and gluten free. Pumpkin is rich in beta carotene ( a precursor of vitamin A) which is an essential vitamin for growing children aiding in normal growth, vision and immunity. Goat's cheese is also a great alternative to cow's cheese as it is still high in vitamins and minerals however the protein structure is different, meaning most that have trouble with dairy can actually tolerate goat milk.
Ingredients
Gluten free puff pastry (usually 5 sheets)
1/2 pumpkin
400g tinned lentils (rinsed thoroughly)
1onion, finely chopped
1/4 cup goat's cheese
2 eggs
2 Tbs flax meal or chia
1/2 cup oats
Sesame seeds (or other seed of choice eg poppy, nigella etc)
2Tbs plant based milk
Preparation
Step 1
Pre heat oven to 180 degrees Celsius.
Step 2
Peel and cut pumpkin into 2-3cm cubes. Brush with olive oil and roast for 25 minutes until soft.
While pumpkin is roasting, brown the onion in a pan over medium heat and add to mixing bowl. Once pumpkin is soft, add to onion and mash together. allow to cool to room temperature.
Step 3
Mix in lentils, one egg, flax or chia, oats and goat's cheese until well combined.
Step 4
lay out pastry sheets. Spoon the mixture longways along the sheets leaving 1cm lip on one side and 2cm lip on the other side. Brush the edges with a plant based milk then roll. place on baking tray with the seam at the bottom.
Step 5
Beat remaining egg then brush the tops of the rolls to coat well. Sprinkle tops with sesame seeds or other seeds of choice then make 4 or 5 cuts along the rolls. Bake for 40 minutes until golden brown.