Matthew Jones says: “This is a very satisfying alternative to a traditional sausage roll. Feel free to add plenty of seasonal herbs and spices to the lentil mix and put your own spin on it – curried spices work very nicely. Make sure you make the lentil mix well in advance so it is completely cool. These can also be made up and frozen to bake when you need them.”

Makes 8

Ingredients

500g (1 lb 2 oz) puff pastry
plain (all-purpose) flour, for dusting
1 egg yolk, beaten
vegetable oil, for greasing
fennel seeds, for sprinkling

For the lentil filling:

500g (1 lb 2 oz/2½ cups) Puy lentils, rinsed
2 litres (8 cups) water
1 onion, finely chopped
2 garlic cloves, crushed
1 ripe plum tomato
100g (3½ oz) flat-leaf parsley stalks
2 sprigs of fresh rosemary, leaves picked
6 strands fresh thyme
1 bay leaf

For the seasoning:

1 onion, finely chopped
1 tablespoon onion powder
1 tablespoon garlic granules
1 teaspoon mustard powder
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
sea salt and freshly ground black pepper, to taste

Method

Stage 1

To prepare the filling, place the lentils in a large saucepan, cover with the measured water and add the remaining filling ingredients. Use a wooden spoon to squash the tomato into the lentils (this will soften the lentils when cooking). Bring to the boil, then reduce the heat and simmer for 30 minutes or until the lentils are soft.

Strain the lentils, discarding the bay leaf, thyme and parsley stalks.

While the lentils are still warm, place half of them into a blender or food processor and blitz to a smooth purée.

Add the lentil purée to the remaining cooked lentils in a large mixing bowl, along with all of the seasoning ingredients. Fold together (you may find it easier to do this by hand). Taste and adjust the seasoning. Cover and refrigerate for at least 6 hours or overnight to develop the flavours.

Stage 2

On a lightly floured work surface, roll out the pastry to a 45x32cm (18 x 13-in) rectangle. Cut in half lengthways. Lay the rectangles of pastry side by side and spread the filling in an even line along the length of each rectangle, shaping it into a sausage shape and leaving a 3-cm (1-in) gap around the edges. Brush the edges of the pastry with egg yolk, then fold one side of the pastry over to meet the other side and enclose the filling. Press down around the edges, then use the teeth of a fork dipped in flour to press along the seams and seal the joins. Place the rolls back into the refrigerator for 2 hours to firm up.

Meanwhile, preheat the oven to 180°C fan (400°F/gas 6). Line a baking sheet with baking paper and lightly oil it.

Brush the rolls with more egg yolk and sprinkle with fennel seeds, then cut each roll into four smaller rolls, each about 8cm long.

Place the rolls onto the lined baking sheet, leaving a bit of space between them. Bake for 30–35 minutes until crispy golden brown and hot throughout.

From Bread Ahead by Matthew Jones (£25, Hardie Grant), out now

3 delicious sausage roll recipes to make this festive season, from a twist on the classic to a veggie-friendly version