Healthier sausage rolls

You'll love these healthy versions of a party favourite - still melt-in-the-mouth but containing just half the fat of the classic recipe.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 220°C / 200°C fan and line a baking sheet with baking parchment.

Step 2

Fry the shallot in the oil until soft. Cool. Mash the lentils in a bowl, then stir in the rest of the filling ingredients, the shallot, a small pinch of salt and a good grinding of black pepper. Chill for 20 minutes.

Step 3

Halve the filling. Lightly flour the work surface and roll each half, one at a time, into a 28cm long sausage shape.

Step 4

Roll out the pastry on a clean, lightly floured work surface to a 28cm square. Cut in half to give two rectangles. Lay one of the sausage shapes along a long edge of one pastry. Roll the pastry around it almost to enclose, then brush a little milk down the opposite long side. Roll the join underneath and seal. Slice into eight rolls. Put on the prepared baking sheet, with the joins underneath. Make three indents on top of each roll. Repeat with the remaining pastry and filling. Brush the tops with milk.

Step 5

Bake for 18-20 minutes until golden. Cool on a wire rack. Serve warm or cold.