Ingredients
For the filling
1 tsp rapeseed oil
1 chopped shallot
100g green lentils
300g pork mince
50g breadcrumbs
2 tsp chopped tarragon
Pinch of dry mustard powder
Pinch of grated nutmeg
For the pastry
½ x 375g sheet of ready-roll puff pastry
2 tsp semi-skimmed milk, to glaze
Method
Heat oven to 220°C/200°C fan/gas 7.
Heat the oil in a frying pan. Tip in the shallot and fry for a few minutes and cool.
Crush the lentils in a bowl, stir in the rest of the ingredients, the shallot, a pinch of salt and black pepper.
Halve the filling. Roll each half, one at a time, to a 28cm-long sausage shape, Set aside.
Roll out the pastry to a 28cm square. Cut in half to give 2 rectangles. Lay one of the sausage shapes along one of the long edges of one pastry rectangle. Roll the pastry around it to almost enclose, then brush a little milk down the opposite long side. Roll the join underneath and press lightly down to seal. Slice into 8 rolls. Place on a baking sheet, with the joins underneath. Make 3 indents on top of each roll. Repeat with the rest of the pastry and filling. Brush the tops with a little milk.
Bake for 18-20 minutes until slightly puffy. Remove from the sheet and cool on a wire rack.
Products Used
Colourworks Blue Non-Stick 24cm Frying Pan
Reo Stainless Steel Potato Masher
Colourworks Medium Blue Melamine Two Tone Mixing Bowl
Master Class Quarry Marble Rolling Pin and Stand
Master Class Deluxe Ceramic Paring Knife
Colourworks Silicone Pastry / Basting Brush
Master Class Non-Stick Double Layered Baking Sheet
Master Class Non-Stick 23cm x 26cm Cooling Tray
