Vegetarian Sausage Roll with Caramelised Onion

• 320 g Puff pastry, all-butter if possible
• 250 g Button mushrooms
• 1 tbsp Olive oil
• 240 g Canned lentils, drained
• 120 g Caramelized onions
• 2 tsp Dijon mustard
• 2 tsp Fresh thyme
• 60 g Breadcrumbs
• ½ tsp Black pepper, freshly ground
• ¾ tsp Fine sea salt
• 1 Egg

1. Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. If the puff pastry is frozen, let it thaw until pliable but still cool.
2. Finely chop the button mushrooms. Heat the olive oil in a frying pan over medium-high heat, then cook the mushrooms for 8 to 10 minutes until their liquid has evaporated and they are lightly browned.
3. Tip the mushrooms into a mixing bowl and let them cool for 2 minutes. Add the canned lentils, caramelised onions, Dijon mustard, fresh thyme, breadcrumbs, black pepper and fine sea salt, then mash and mix until you have a cohesive, sausage-style filling.
4. On a lightly floured surface, roll the puff pastry into a rectangle about 3 mm thick. Shape the filling into a long log down the centre, then bring the pastry over to enclose it and press to seal; place seam-side down on the tray.
5. Beat the egg, then brush it over the pastry. Score the top lightly and cut into 8 pieces, spacing them slightly apart on the tray.
6. Bake for 20 to 22 minutes until the pastry is puffed, crisp and deep golden. Rest for 5 minutes before serving warm or at room temperature.

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