Maggie Beer’s Mushroom and lentil sausage rolls

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Article by 

Maggie Beer

One of Australia’s best-loved cooks, Maggie Beer shares one of her favourite spring recipes with Australian Carers Guide

Maggie Beer takes the familiar sausage roll, incorporates flavour, and wellbeing, adding ingredients.

Prep time | 30 minutes  Cook time |  30 minutes  Season | Autumn, Spring Makes | 24 pieces

TIP | Make ahead and freeze raw, simply defrost on trays and bake on the day


25ml extra virgin olive oil

1 onions (130g), chopped

2 garlic cloves, minced

0.5 Tblsps (2g) fresh thyme leaves

15g butter

150g mushroom, cut into 6

1 (80g) carrots, grated

20g flat leaf parsley chopped

90g cooked brown lentils

80g rolled oats

¼ cup (20g) bread crumbs or ground almonds

80g Persian fetta

1 eggs

Sea salt flakes & ground black pepper

2 sheets butter puff pastry

1 egg yolk, splash of milk

Sesame seeds (optional)

Tomato chutney to serve


  1. Pre heat a fan forced oven to 220c
  2. Line 2 oven trays with parchment paper.
  3. Place a medium saucepan over medium heat, add olive oil and chopped onion, cook for five minutes
  4. Add garlic, thyme, some salt and butter, cook for a further three minutes until the onion is translucent and soft.
  5. Increase the heat to high, add chopped mushrooms and cook until soft, reduce the heat to medium low, stir occasionally until all the liquid is evaporated.
  6. Remove from the heat and place mix into food processor, along with remaining ingedients – pulse until the mix is brought together, keeping some texture, check the seasoning.
  7. Place sheets of puff pastry onto a lightly floured surface and cut in half, so you have 4 pieces in total.
  8. Brush each top and bottom edge of the pastry with egg yolk and milk mix.
  9. Place ¼ of the mushroom and lentil mix in a long even line. Using pressure, roll the puff pastry around the filling, finishing so the yolk brushed edge is on the bottom of the roll,
  10. Place on prepared tray and repeat with the remaining rolls – you should have 4 rolls in total.
  11. Brush tops with egg yolk and milk mix (and sesame seeds if using).
  12. Place into preheated oven and bake for 20 minutes until lovely and golden, reduce the heat to 190c and cook for a further 10 minutes.
  13. Transfer to a cooling rack, cut and serve with chutney.

For more recipes from Maggie Beer visit Maggie Beer’s website.

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