Lentil, Cheese and Walnut Rolls
Makes 40 mini rolls
250g cottage cheese
2 x 400g cans lentils, drained, rinsed
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
Place half the lentils in a food processor, add 1 egg and process until smooth. Transfer to a large bowl.
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.
Preheat oven to 220ºC (200ºC fan).
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.
Serve hot with plum sauce to dip.