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Squashage Rolls

Serves: 5 | Prep: 30_mins | Cook: 20_mins

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This is less of an alternative to sausage rolls but instead just another option. You wont be disappointed.

Preheat the oven to 240C/220C fan. Put the squash pieces in a baking tray, toss with the oil and season. Cook in the top of the oven for 25 minutes.
While the squash is cooking, whiz the onion in the blender until finely chopped. Add the garlic paste, beans, lentils and Bart umami paste and blend, stopping when the mixture still has some texture. Add the cheese and season well, scrape down the sides of the blender bowl and pulse until the cheese is mixed in.
Tip into a bowl, stir in the cooked squash and check the seasoning. Reduce the oven temperature to 220C/200C fan.
Unwrap the pastry and roll out to make the rectangle a little wider. Cut in half to make two long strips. Spoon the bean mix in a line about 2cm from the front of each pastry strip.
Brush a little beaten egg along the front edge of the pastry then fold the back edge of the pastry over and press down onto the eggy strip. Crimp the edges together or use a fork to seal. Egg wash the top of the pastry then sprinkle with sesame seeds.
Cut each long roll into 4 large or 8 small pieces and transfer to a non stick baking sheet. Bake for 20 - 25 minutes until golden brown.

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