Heat a large frypan over medium heat, then add the olive oil and onion. Fry for 3-5 minutes, or until onion is translucent.
Add garlic, tamari, lentils and walnuts. Fry for 5 minutes, stirring regularly, then add zucchini, carrot, tomato paste, salt and herbs. Continue to fry for 5 minutes, or until veggies have softened. Set aside to cool for 5 minutes.
Transfer slightly cooled mixture to a food processor and pulse 15-20 times or until walnuts are very well chopped and the mixture comes together. Transfer to the fridge for 1 hour or until cooled to room temperature. Note: You don’t want a paste, lots of small chunks are great.
Preheat oven to 180ºC fan forced, with two large baking trays lined and set aside.
Cut each sheet of pastry in half, so you have 2 equal rectangles. Make a long sausage of mixture down one side of the pastry, then roll into a tight log. Cut each log into 4 pieces, then place on the baking tray. Repeat with remaining pastry and filling. Once you’ve used up all the mixture, brush the tops of each roll with milk.
Bake for 25 minutes, swapping the trays halfway, or until golden brown on top.
Enjoy served with tomato sauce, hot sauce or relish.
Heat a large frypan over medium heat, then add the olive oil and onion. Fry for 3-5 minutes, or until onion is translucent.
Add garlic, tamari, lentils and walnuts. Fry for 5 minutes, stirring regularly, then add zucchini, carrot, tomato paste, salt and herbs. Continue to fry for 5 minutes, or until veggies have softened. Set aside to cool for 5 minutes.
Transfer slightly cooled mixture to a food processor and pulse 15-20 times or until walnuts are very well chopped and the mixture comes together. Transfer to the fridge for 1 hour or until cooled to room temperature. Note: You don’t want a paste, lots of small chunks are great.
Preheat oven to 180ºC fan forced, with two large baking trays lined and set aside.
Cut each sheet of pastry in half, so you have 2 equal rectangles. Make a long sausage of mixture down one side of the pastry, then roll into a tight log. Cut each log into 4 pieces, then place on the baking tray. Repeat with remaining pastry and filling. Once you’ve used up all the mixture, brush the tops of each roll with milk.
Bake for 25 minutes, swapping the trays halfway, or until golden brown on top.
Enjoy served with tomato sauce, hot sauce or relish.
Heat a large frypan over medium heat, then add the olive oil and onion. Fry for 3-5 minutes, or until onion is translucent.
Add garlic, tamari, lentils and walnuts. Fry for 5 minutes, stirring regularly, then add zucchini, carrot, tomato paste, salt and herbs. Continue to fry for 5 minutes, or until veggies have softened. Set aside to cool for 5 minutes.
Transfer slightly cooled mixture to a food processor and pulse 15-20 times or until walnuts are very well chopped and the mixture comes together. Transfer to the fridge for 1 hour or until cooled to room temperature. Note: You don’t want a paste, lots of small chunks are great.
Preheat oven to 180ºC fan forced, with two large baking trays lined and set aside.
Cut each sheet of pastry in half, so you have 2 equal rectangles. Make a long sausage of mixture down one side of the pastry, then roll into a tight log. Cut each log into 4 pieces, then place on the baking tray. Repeat with remaining pastry and filling. Once you’ve used up all the mixture, brush the tops of each roll with milk.
Bake for 25 minutes, swapping the trays halfway, or until golden brown on top.
Enjoy served with tomato sauce, hot sauce or relish.
