Pork Lentil & Veg Sausage Rolls

FILLING:--
1 tbsp SIDS PEPPER & GARLIC OIL
1 onion, finely chopped
150 g courgette, grated
150 g carrot, peeled & grated
2 garlic cloves, grated
2 tsp fennel seeds, toasted & lightly crushed
450 g sausage meat
400 g tin brown lentils, drained
2 tbsp finely chopped sage leaves
SIDS SALT & PEPPER to taste
SAUSAGE ROLLS:--
500 g block of ready-made puff pastry
plain flour, for dusting
1 egg, beaten, for brushing
2 tbsp sesame seeds

To make the filling, heat SIDS PEPPER & GARLIC OIL in a large frying pan over a high heat, add the onion and cook for 5 minutes, or until softened.
Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool.
When the veg mixture is cooled, add the sausagemeat, lentils, chopped sage and SIDS SALT & PEPPER to taste. Mix well, then divide in half.
For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40 cm x 25 cm. Cut in half, so that each piece measures 25 cm x 20 cm. Have the shorter side of each piece facing you.
Shape one half of the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1 cm clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork.
Repeat with the other piece of pastry and the rest of the filling. Place both filled pastry rolls in the fridge for an hour to rest and firm up.
Preheat the oven to 200°C/180°C Fan and line a baking tray with baking paper.
Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, until golden-brown.
Leave the sausage rolls on the baking tray for a few minutes to cool slightly, then serve with a mixed leaf salad on the side.