Choopie Lentil Rolls 10/25/10
After staring at hundreds, if not thousands of pastries my brain started to think about a yummy veggie version of a sausage roll.
By Kath Fourie
For the last three days I have been living in the land of the Cornish Tea (scones with jam and cream) and the Cornish Pastie. Now I am seriously not the biggest fan of pies but after staring at hundreds, if not thousands of pastries my brain started to think about a yummy veggie version of a sausage roll. The result was a light pastry filled with ginger and mint infused lentils, melting feta and a subtle hint of chili.
I actually owe the idea for this invention to Julia my friend who makes a killer mint, feta and lentil salad. They turned out so cute and delightful that the only word I found fitting to describe them was one my Canadian man-friend made up for all things cute…’Choopie!’. Isn’t it funny that Julia and Robert are friends on facebook because of me, yet they’ve never met? Choopie Lentil Rolls indeed!
Ingredients to make 6:
– 1 roll of ready made puff pastry (I didn’t have the time to make pastry from scratch, plus this way you can ignore how much butter goes into making pastry)…
– 1 tin of lentils or 2 cups of cooked brown lentils
– 1 onion
– 3 cloves of garlic
– 1 red pepper
– 2 tablespoons tomato paste
– a half-a-thumb chunk of ginger
– table-spoon of olive oil
– two or three wheels of feta
– about a fistful of mint leaves
– a warm chili or two…
Preheat your oven to 180 C.
Roll out the pastry and place on a sheet of foil or baking paper on a baking tray. Stick it in the fridge to chill.
Finely chop up the onion, garlic and ginger. Heat up the oil in a pan with high sides or a pot to a medium heat, add the onions, ginger and garlic and cook until the onions are translucent.
Next chop the red pepper and add to the onion mix, cook for about a minute.
Add the lentils (you should have pre-cooked your lentils earlier as they may take some time, or use tinned if you’re short on time) and mix thoroughly with the onions etc. If you like, add salt and pepper now.
Once the lentils are simmering add the tomato paste. My mum’s trick is to add a teaspoon of sugar with the paste to cut the tart taste of the concentrated tomatoes.
At this point you want the mixture to simmer until most of the moisture is gone, after which you should take it off the stove to cool down. Once cooled, chop the mint finely and the feta cheese into small blocks. Mix them through the lentils. If you’re adding the chili, this is when to chop it up fine and add it too.
(Beware of fiery chili oil on your fingers, it is not advisable to wipe your nose, eyes or indeed go to the loo before you have cleaned them. Use hot water and soap to get it off properly because of it’s oily nature!)
Grab the pastry out the fridge, try contain your excitement and not mess it up by cutting the pastry incorrectly! Big breathes! Okay, cut the pastry into three equal sections width ways across the rectangle. Spoon your cooled mix into the center of the long strip (if it’s not cool it will melt the pastry and make it impossible to close up properly). Wrap the pastry around the mixture, pinching it together if necessary.
You should now have three long ‘sausages’. Cut them in half with a sharp knife (you don’t need to separate them for baking), stick them in the oven and bake until golden brown and delicious-looking.
Serve hot with a crisp tomato and spinach salad – or nosh it straight off the tray.