Ingredients
2½ sheets frozen puff pastry, thawed
1 egg, beaten
2 tsp black sesame seeds
Spicy tomato relish & creme fraiche, to serve
Filling
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
Method
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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.
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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.
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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.
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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.
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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.
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Swirl spicy tomato chutney into creme Fraiche. Serve rolls with sauce.
