The ultimate makeover: Sausage rolls

• rapeseed oil↗1 tsp tsp
• shallot↗1

  finely chopped

• green lentil↗100g g

  drained weight from a 400g can

• lean pork mince↗300g g

  (8% fat), preferably organic

• fresh white breadcrumbs↗50g g
• finely chopped tarragon2 tsp tsp
• dry mustardgood pinch

  powder

• grated nutmeg↗good pinch
• ½ x 375g sheet of ready-roll puff pastry
• semi-skimmed milk↗2 tsp tsp

  to glaze

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.

2. 2

   Heat the oil in a small, non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Leave to cool. Meanwhile, mash the lentils in a bowl with the back of a spoon, then stir in the rest of the ingredients, the shallot, a small pinch of salt and a good grating of black pepper. Chill for 20 mins (not essential but makes it easier to shape).

3. 3

   Halve the filling. Lightly flour the work surface and, using your hands, roll each half, one at a time, to a 28cm-long sausage shape (picture 1) – dust more flour on the work surface if it starts to stick. Set aside.

4. 4

   Roll out the pastry on a clean, lightly floured work surface to a 28cm square. Cut in half to give 2 rectangles. Lay one of the sausage shapes along one of the long edges of one pastry rectangle. Roll the pastry around it to almost enclose (picture 2), then brush a little milk down the opposite long side. Roll the join underneath and press lightly down to seal. Trim off the ends to neaten if necessary, then slice into 8 rolls (picture 3). Place on a baking sheet, with the joins underneath. Using the blunt side of the knife, make 3 indents on top of each roll (picture 4). Repeat with the rest of the pastry and filling. Brush the tops with a little milk.

5. 5

   Bake for 18-20 mins until golden and slightly puffy. Remove from the sheet and cool on a wire rack. Serve warm or cold.