Lentil and Pumpkin Sausage Roll

- 280g / 9.88oz mashed Pumpkin
- 2 Frozen vegan puff pastry sheets
- 420g / 14.82oz drained and rinsed Lentils
- 60g / 2.11oz Quick-cook oats
- 3 tbsp Flaxseed meal
- 2 tbsp Tomato purée
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 1 tbsp Soya milk
- 1 tbsp Black sesame seeds

1. Preheat oven to 200°C (400°F).
2. If using raw pumpkin, slice and bake for 30 minutes. Mash the pumpkin afterward.
3. Combine mashed pumpkin, lentils, oats, flaxseed meal, tomato purée, sea salt, onion powder, and ground cumin.
4. Defrost puff pastry sheets.
5. Layer half the pumpkin mixture onto each sheet, forming a log in the middle.
6. Roll up the pastry to enclose the filling. Brush with soya milk. Slice into 3-4 cm wide rolls.
7. Place rolls on a lined baking sheet. Sprinkle with sesame seeds.
8. Bake for 20-25 minutes until golden.