Nutritious Sausage Rolls 

In our recent blog posts, we have been lucky enough to have NSWIS dietitian Ashleigh Brunner and her team at Body Fusion Nutrition and Dietetics take us through some helpful tips on maintaining a healthy and balanced diet, especially over the holiday period. Read Summer Guide  and Tips to a Healthy BBQ  if you haven't already! To add to these tips, today they are going to share a sausage roll recipe that has less than a quarter of the fat of regular rolls! These sausage rolls are high in fibre and super tasty. Have fun baking! 



Makes: 6
Prep time: 20 mins 
Cook time: 25 mins 

Ingredients
- 1 x 400g tin bown lentils, drained 
- 1 slice grainy bread 
- 1 brown onion, chopped 
- 1 carrot, grated
- 1 cup brown mushrooms, chopped 
- 1/2 bunch chives, chopped 
- 1 clove garlic, crushed 
- 1 egg, beaten 
- 1/2 tsp salt, 1 tsp pepper 
- 9 sheets of filo pastry
- Olive oil spray 
- 1 tbls milk 
- 1 tbls sesame seeds

What to do:
1. Preheat oven to 200ºC
2. Add bread to the food processor and blend until breadcrumbs form
3. In a frying plan, add the onion and garlic and cook for a minute until soft, add mushrooms, grated carrots, salt and pepper then continue to cook for another few minutes 
4. Once mushroom mixture is soft, remove from heat and then add to a large bowl with the breadcrumbs & lentils. Combine and then add the egg and chives mix well
5. Spray 2-3 filo pastry sheets with oil (cover remaining sheets with a clean, damp tea towel). Place 1/3 of the filling along the middle of each strip of filo pastry and roll to enclose the filling and create rolls. Seal with a dash of milk along the fold
6. Cut into 2 even lengths and place onto baking tray. Repeat this process twice more to make 6 rolls in total
7. Place rolls onto a baking tray and sprinkle with sesame seeds. Bake in the oven for 25 minutes, or until golden and crisp. 
8. Serve lentil sausage rolls with low sodium tomato sauce, chilli sauce or tzaziki 

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