Vegetarian " sausage" rolls

As part of my long lunch I have made my version of sausage rolls. Here is a confession. I love Lion pastry mix. Whilst I do like to make my own pastry this is really quick and easy. I follow their directions but I add juice of a lemon as part of the liquid ingredients. It makes all the difference!
So here goes:
Drain 1 can of chick peas and 1 can of kidney beans put in the food processor with 1 large onion and a tablespoon of dried mixed herbs. Add 2 eggs and fresh herbs. To prepare the herbs I strip them from the woody or thick stems and roughly chop them before adding to the processor. I have used sage leaves, parsley, marjoram, rosemary and oregano.



Now I don't use a lot of salt so this is up to you but I have added a pinch of rock salt. I also add 1 dessert spoon of vegetable stock. Process it all and then tip into a bowl with I cup of fresh breadcrumbs. Mix thoroughly.
Roll out the pastry.


I make a line of the filling on the pastry.



Then I moisten one side of the pastry before folding the other side over to join up.



I gently press along the join with a fork.
Then cut into pieces and place on a greased oven tray.



I bake at 180 degrees in a fan forced oven for about 30 minutes.



You will notice that the tray is not quite as full as when it went into the oven. I tested one and could not stop. So much for the diet!



With my home made tomato sauce from last season. Yum if I say so myself.
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