Saturday, 3 December 2011

Lentil Sausage Rollettes: Great as next day leftovers

You know I just love food that I can make a double batch of and serve for more than one meal. This one's so more-ish that I just about blew my calories for two days with it!

It comes from Food for Health and Happiness. That's one you won't get from Amazon, but if you're in Australia, you can request a free copy from Sanitarium Nutrition Service. Their website can give you all sorts of nutrition information - my daughter and I used it when we first tried being vegetarian.

(The whole vegetarian effort failed when my doctor told me to give up gluten, I was already off lactose, and thought I couldn't handle having such a limited diet. Now, my daughter and I have been missing all our yummy vegetarian foods and are eating vegetarian meals more often than meat-based ones. I think, but of course can't prove, that the mostly vegetarian diet does help my lupus symptoms a bit. Given the price difference between lentils and meat - it helps the budget a bit as well.)

Here's the recipe:

Lentil sausage rollettes 
1 slice grainy bread
400g can lentils, rinsed and drained
1 carrot coarsely grated
1 egg, beaten
1/3 cup chopped walnuts
1/4 cup chopped chives
 2 tablespoons barbecue sauce
2 tablespoons tomato sauce
5 sheets filo pastry
1 1/2 tablespoons olive oil (or olive oil cooking spray)
2 teaspoons sesame seeds

1. Preheat oven to 200 deg C and line a baking tray with baking paper.
2. Process bread in a blender to make breadcrumbs. Place breadcrumbs in a large bowl with the lentils, carrot, egg, walnuts, chives, sauces and mix well to combine.
3. Remove 1 sheet filo pastry and cover the remaining sheets with a damp tea towel. Brush or spray with olive oil. Cut sheet in half lengthwise and then turn so both short ends of the two strips face you . Place 2 tablespoons of mixture on each edge closest to you, about 5cm from the edge and 1/2 cm from the sides. even it out so the filling is about 3cm wide. Fold pastry over filling and then roll up. Do this for both strips of pastry. Place on prepared tray and brush with oil.  Repeat with remaining filling and pastry.
5. Sprinkle over sesame seeds and bake for 25 minutes until pastry is lightly brown.

Nutrition information (original recipe - not counting my changes): 540kj (130cal); Protein 4g; Total Fat 7g; Saturated Fat <1g; Carbohydrate 12g; Total Sugars 4g; Sodium 250mg; Potassium 135mg; Calcium 20mg; Iron 1.0mg; Fibre 2g.

Makes 10. Preparation Time 30 minutes. Cooking Time 25 minutes.

© Recipe kindly provided by Sanitarium Health & Wellbeing Company.

My variations to make it gluten free: 
Gluten free bread in place of bread
10 sheets of rice paper instead of the five sheets of filo pastry

Tips for using rice paper:
Rice paper comes as hard sheets, and needs to be softened to use as pastry. Work with two dinner plates. Place a sheet of rice paper on each, brush well with a pastry brush soaked in water. Leave one to soak while you work with the other.
When rice paper has softened: drain off any excess water.  Fold two opposite sides into the middle so as to give two straight sides. One rice paper sheet will do the job of a half filo sheet in the original recipe.
Fill and roll as for filo.
Before you start to work on the next sheet, put a fresh dry sheet on the plate you've just used, and wet it down, so it can soften while you're working on the sheet on the other plate.
The rice paper won't go as crisp and brown as the filo does: but I haven't heard any complaints.  In fact, my daughter's had it both ways and says the rice paper version is much better. If you eat it cold the next day, the rice paper is a bit chewy, but it is actually really nice.

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