Bread & dough · Original adaptation
Mushroom Lentil Sausage Rolls Recipe
Flaky vegan rolls around a savory mushroom, lentil, and herb filling.
Inspired by The Great British Bake Off, Season 12, Episode 8
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Mushroom Lentil Sausage Rolls
- Prep
- 30 min
- Bake
- 28 min
- Total
- 58 min
- Makes
- 8 rolls
Ingredients
- 1 tablespoon olive oil
- 250 g chestnut mushrooms, finely chopped
- 1 small onion, finely chopped
- 200 g cooked green lentils, drained
- 50 g fresh breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 320 g vegan puff pastry
- 2 tablespoons oat milk
- Sesame seeds
Method
Cook onion and mushrooms in oil until browned and dry. Stir in lentils, breadcrumbs, soy sauce, and thyme, then cool.
Halve the pastry lengthwise and shape filling down the center of each strip.
Brush the edges with oat milk, roll closed, seal, and cut each log into four.
Brush with oat milk, add sesame seeds, and bake at 210 C, or 190 C fan, for 25 to 28 minutes.
From the episode
Free-from (Quarterfinals)
This adaptation starts from the episode's free-from brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
