Per serving (159g)
Calories 253, Fat 3g, Saturates 0.4g, Carbohydrate 48g, Sugars 7g, Fibre 10g, Protein 10g, Salt 0.44g
Preheat the oven to 180°C/355°F/Gas 4. Add the oil to a frying pan over a medium heat, then add the onion, garlic, carrots, parsnips, cranberries, rosemary and sage, and fry for 4-5 minutes until the vegetables are cooked through. Add these to a bowl with the lentils, black beans, soy sauce and oats and use a masher to mash the ingredients together to form a thick paste, season to taste.
Lay four sheets of filo pastry on the worktop overlapping, then brush with milk, top with another four sheets and brush with milk. Place the filling along the centre of the pastry, fold over the edges, then roll the pastry up covering the filling and sealing the pastry together.
Roll this into a pinwheel shape, brush with milk and place onto a baking tray. Bake for 35-45 minutes until golden and crisp.
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