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Lentil Bobotie sausage rolls

Lentil Bobotie sausage rolls

Lentil bobotie sausage rolls are a must on your festive table. These scrumptious little pies are so tasty and will even appease the meat-eaters out there. Lentil bobotie is a staple in our household and I can even dare to say so myself this recipe is one for the books to make over and over again. The festive season can be very stressful and work some, so sometimes it’s nice to make some ahead of time.

Lentil bobotie sausage rolls are a must on your festive table. These scrumptious little pies are so tasty and will even appease the meat-eaters out there. Lentil bobotie is a staple in our household and I can even dare to say so myself this recipe is one for the books to make over and over again. The festive season can be very stressful and work some, so sometimes it’s nice to make some ahead of time.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Lentil Bobotie sausage rolls

Lentil Bobotie sausage rolls

Ingredients 

  • 260g canned brown lentils
  • 1/2 cup cooked pumpkin or sweet potato
  • 1/4 cup chopped red onion
  • 1-2 tbsp chopped dried apricots or raisins (optional)
  • 1 tsp ras el-hanout or borrie in afrikaans
  • 1 tsp turmeric
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp garlic flakes
  • 1 tbsp apricot jam
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp olive oil
  • salt and pepper to taste
  • 1/2 cup vegetable stock
  • 1 roll of vegan puff pastry or make your own here
  • vegan egg wash 
  • sesame seeds for decorating
  • Onion chutney for dipping

Method

  1. Preheat the oven to 175 degrees Celcius. 
  2. Fry the red onion in the olive oil, add the spices to the hot oil and then add the drained lentils. 
  3. Fry a bit further before adding in the cooked pumpkin, apricot jam, and apple cider vinegar. 
  4. Add in salt and pepper to taste and the 1/2 cup vegetable stock. 
  5. Let it simmer and cook until the mixture is nice and glossy and the water has reduced, add in the chopped apricots or raisins and remove to cool. 
  6. Once the mixture is cooled, lay out the puff pastry, slice 5-6 cm slices in length for the sausages your about to make. See here how to fold. 
  7. Scoop tbsp of the mixtures in a line in the middle of the puff pastry, allowing enough space to fold over the one edge to attach to the other end of the “sausage”. 
  8. Wet the edges with water to allow them to stick together fully. 
  9. Slice the sausages 4-5 cm in length, brush with vegan egg wash and sprinkle with toasted sesame seeds. 
  10. Place on a parchment paper-lined baking tray. 
  11. Bake for 15-20 minutes until golden brown on top, serve lukewarm with onion chutney or any chutney you prefer. 

Hope you love this super easy recipe for your festive table or for just a night off of cooking. These are perfect for freezing when the time calls for it, note to self to make a batch for when the baby is here!

Have a blessed Festive season**

M*

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