Lentil, Cheese and Walnut Rolls

40; Medium 12345

Makes 40 mini rolls

250g cottage cheese
2 x 400g cans lentils, drained, rinsed
2 eggs
3 spring onions, thinly sliced
1 carrot, peeled, grated
1 long red chilli, finely chopped
1 cup panko breadcrumbs
1/4 cup finely chopped walnuts
2 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil, plus extra to brush
5 square sheets of store-bought puff pastry
Hemp seeds, to decorate
Plum sauce, to serve

METHOD

STEP 1

Place half the lentils in a food processor, add 1 egg and process until smooth. Transfer to a large bowl.

STEP 2

Add remaining lentils, cottage cheese, spring onion, carrot, chilli, breadcrumbs, walnuts and 2 tbsp olive oil. Season with salt and pepper. Stir well to combine, then divide the mixture into 10 even portions.

STEP 3

Preheat oven to 220ºC (200ºC fan).

STEP 4

Cut each sheet of puff pastry in half. Along the long edge of each pastry half, arrange the lentil mixture in a log shape. Roll the pastry to enclose then cut each roll into 4 smaller rolls. Arrange on a large baking tray, brush with extra olive oil then sprinkle with hemp seeds before baking for 20-25 mins or until golden.

STEP 5

Serve hot with plum sauce to dip.