Deliciously filling and filled with goodies! The best part is this batch made about 12 meal sized rolls and they can be frozen and kept in the freezer for a later date if needed. Pastry and filling can both be adapted to your own requirements. Enjoy!


3 tsp olive oil

300g brown mushrooms, finely chopped

1 sprig rosemary, finely chopped

2 carrots,finely chopped or grated

2 stalks celery, finely chopped

2 cloves garlic, crushed

1 cup cooked lentils

1 cup cooked barley (optional – could use all lentils)

3 spring onions, finely sliced

2/3 cup fresh parsley, finely chopped

1.5 cups kale, roughly chopped

1 tsp chilli flakes

Puff pastry/gluten free pastry/vegan pastry (whatever suits your needs)

How To

Preheat oven to 220 degrees.

Put a large fry pan on medium high heat and add olive oil, mushrooms, rosemary, carrots, celery and garlic. Sautee gently allowing the vegetables to soften and slightly colour.

Transfer to a large bowl and add the lentils, barley, spring onion, parsley, kale, chilli flakes and stir to combine.

Lay 1 sheet of pastry on a chopping board and place 3ish cups of the mix in the centre (just as much as the sheet will hold). Roll to enclose in the filling making sure it’s full right to ends.

Cut into either bite sized or meal sized pieces. Place on the prepared baking tray, seam side down. Repeat with remaining sheets and filling.

Bake for 30 minutes in the preheated oven or until golden and crunchy. Serve as is or with a nice tomato chutney.