2½ sheets frozen puff pastry, thawed
1 egg, beaten
2 tsp black sesame seeds
Spicy tomato relish & creme fraiche, to serve
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
3 tsp ground Moroccan seasoning
400g sweet potato, peeled, grated
400g can brown lentils, drained, rinsed
½ cup dried breadcrumbs
½ cup quick oats
1½ cups (140g) grated vintage cheddar
2 tbsp finely chopped Italian parsley
1 egg, beaten
To make filling, heat half of the oil in a large non-stick frying pan over a medium heat. Add onion and garlic and cook, stirring until soft. Add seasoning and cook, stirring for 1 minute. Transfer to a large bowl.
Add remaining oil to same hot pan. Add potato. Cook, stirring occasionally for about 7 minutes or until beginning to soften. Transfer to bowl with onion. Cool slightly.
Preheat oven to 200 degrees C. Line two large oven trays with baking paper. Add lentils, crumbs, oats, cheese, parsley and egg to potato mixture. Season. Mix well.
Cut pastry sheets in half. Divide mixture into 5 portions and shape into a firm log along the centre of each piece of pastry. Roll up to enclose filling, brushing edge of pastry with egg before rolling over to seal.
Trim ends then cut each roll into 6 pieces. Place seam side-down on oven trays. Brush tops with egg. Sprinkle with sesame seeds. Bake for about 25 minutes or until golden.
Swirl spicy tomato chutney into creme Fraiche. Serve rolls with sauce.