- 230 g phyllo pastry (around half a packet), also known as filo pastry
- 200 g onion roughly chopped
- 200 g mushrooms sliced
- 150 g bread toasted
- 1 tsp mixed herbs
- 250 g brown lentils cooked or a tin of lentils, rinsed and drained
- 40 g ground flaxseed
- 2 tbsp tomato puree
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1 tbsp non-dairy milk
- 1 tbsp sesame seeds
- Remove the phyllo pastry from the fridge to bring it to room temperature.
- Line a baking tray with a silicone mat or baking paper.
- Pre heat the oven to 200 C / 390 F
- Heat a non-stick pan over a medium heat.
- When up to temperature, add the onion to the pan and a tablespoon of water.
- Cook for 3-4 minutes, stirring frequently and adding another tablespoon of water if it starts to stick. Add the mushrooms and continue cooking in the same way for another 5 minutes until the mushrooms soften.
- Remove from the heat and scrape the mushroom and onion mixture into a food processor.
- Pulse until they form a rough paste.
- Put the mixture into a mixing bowl.
- Tear up the toast and put it in the food processor with the herbs (no need to wash the food processor).
- Pulse until you have rough bread crumbs.
- Add the herby bread crumbs to the mixing bowl along with the lentils, linseed, tomato paste, soy sauce and nutritional yeast.
- Mix really well to combine.
- Take three sheets of phyllo pastry out of the packet and lay them in a pile on a work surface with the short edge towards you.
- Place a third of the filling mixture in a strip about 5cm wide along the short edge of the phyllo pastry.
- Roll up the phyllo pastry to enclose the filling, sealing the end with a little water
- Continue in the same way with two more piles of three pastry sheets, filling each with a third of the mixture.
- Brush with a little plant based milk and sprinkle with sesame seeds.
- Slice each of the three rolls into ten smaller rolls and place on the lined baking tray.
- Bake in a pre-heated oven for 15-20 minutes or until golden.
Here is OMSer Gillian's creation, using this recipe