Makes 56 small or 7 long sausage rolls.
Place lentils and quinoa with 3 cups of water in a rice cooker or in a stove-top pot. Cook until tender (15-20 minutes).
Saute garlic and onion in olive oil for 3 minutes or until onions are softened. Stir through carrot, apple, quinoa, lentils, walnuts and tomato sauce.
Remove pan from heat. Add sage, rosemary, stock powder and breadcrumbs and stir through. Season with salt and pepper.
Pre-heat the oven to 190C and line two large baking trays with baking paper.
Place one sheet of puff pastry on a chopping board, and slice in half. Place several heaped tablespoons of mixture along one piece of pastry and firmly shape the mixture into an even long sausage.
Wet one side of the pastry, then carefully roll over the pastry and slightly press down. Diagonally make scores across the top with a sharp knife, brush or spray with oil and sprinkle with sesame seeds.Place sausage rolls on lined trays and bake for 20-25 minutes. Recipe and photography by Jade Walker