My healthy "not sausage" rolls

We are 90% vegetarian in the LLL house, we do eat meat at other people houses and I still cant go past a nice piece of fish but I rarely buy and cook meat in the house. A sure favourite even amongst meat eaters is my "not sausage" rolls.
I do all sorts of variations on these just as you would if cooking the meat type of sausage roll, you can add whatever herbs and spices you like.

1 tin of brown lentils or you can used dried lentils I prefer tinned ones though I can never get my dried lentils as moist as the tinned ones and they can make the rolls a bit dry probably because I'm always to un-organised to remember to soak them 1st.
1 tin of crushed tomato's or if you have your own made up use that.
Herbs of choice, I just used dried mixed herb for these ones pictured because I am using my fresh herbs faster than they are growing at this time of year.
Garlic, lots of garlic.
onion, I usually like some fried off red onion but I didn't have any so I just used spring onions.

Paprika and a dash of wostershire sauce
I like to add some red capsicum too it adds some spice without being hot but I don't like the texture of it in there so I puree it in the food processor first.
Borgs, organic ready made puff pastry
Fresh made breads crumbs, approx 1/12 to 2 cups

Method
Get 2 frozen pasty sheets out to defrost.
If using dried lentils cook those first, once cooked add to bowl and let cool If you using tinned just chuck in the bowl and keep going.

Add chopped garlic, spices, herbs, onion, crushed tomato's, capsicum and any other desired things like wostershire sauce or balsamic vinegar. You could add curry powder too if you wish. 

Whiz up fresh bread in the food processor to make breadcrumbs then add to bowl as well then mix up with a spatula until well combined.

Cause when I cook I don't always measure things I often find I need to make more breadcrumbs if the mix isn't forming shape well enough. It helps to keep it bonded together so I usually just whiz up 11/2 piece of bread till they crumb and add that mix and see if I need any more sort of thing depending on how wet the mix is.
Once you happy with your mix cut the pastry sheets in half leaving you with 4 rectangles and lay mix towards one side of the sheet but not too close to the edge makes rolling harder.
Form mix that you have laid out into a nice sausage I sort of do it as I go then roll your pastry over and seal on the edge with a fork and repeat for other sheets.

Brush with milk, sometimes I like to sprinkle seeds on top I usually use chia seeds but you could use poppy or sesame.
Pop in a moderate over for about 20 mins or until pastry has turned golden brown.

A much healthier version than your regular sausage rolls, great for parties, lunches, snacks.

I like them as much cold as I do hot.