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Mini cottage rolls

Serves: 24 pieces (8-12 serves)
Prep: 15
Cook: 15

    This vegetarian alternative to sausage rolls is sure to be loved by the whole family.
    A source of protein, fibre & iron.


    • 1 x 425g tin brown lentils, drained
    • 100g button mushrooms, finely chopped
    • 1/2 medium brown onion, grated
    • 1 medium carrot, grated
    • 2 Tbsp tomato paste
    • 1 1/2 Tbsp soy sauce or tamari
    • 3 Weet-Bix wheat biscuits, finely crushed
    • 2 square sheets frozen puff pastry, just thawed
    • 2 tsp sesame seeds, optional


    1. Preheat oven to 200°C (400°F). Line a tray with baking paper.
    2. In a large bowl, roughly mash lentils with a fork. Add veggies, tomato paste and soy sauce and stir well. Fold Weet-Bix wheat biscuits into lentil mixture.
    3. Cut puff pastry sheets in half. Spoon a quarter of the filling down a long edge of each pastry rectangle, roll to enclose filling and pinch seam to seal.
    4. Cut each roll into 6 pieces and place on prepared tray. Brush tops with a bit of water and sprinkle with sesame seeds, if using.
    5. Bake 15-18 minutes, until pastry is golden and filling is hot. Serve warm or at room temperature, with passata sauce for dipping.


    • Quickly prep veggies by pulsing onion, carrot, and mushrooms in a food processor instead of grating and dicing.
    • For a vegan roll use vegan (no-butter) puff pastry.
    • Mushrooms can be substituted with an equal quantity of riced cauliflower, or additional grated carrot.

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