Preheat oven to 375°F.

Finely chop all vegetables into small pieces and mince garlic.

In a pan with some olive oil, saute the vegetables until soft. Drain the lentils and then add to the pan stirring constantly to cook through.

Pour vegetable broth into pan and continue to cook until broth has nearly evaporated and mixture is “creamy”.

Add veggie ground and cook until warmed, then add red wine and continue stirring until cooked down.

Taste and adjust seasoning with salt and pepper if desired.

Transfer to a bowl and allow to cool.

Roll out one pastry dough into a rectangle. Add filling into the center of the pastry, the. fold the top and bottom (short side) first before folding left and right (long side).

Repeat step 8 with second pastry dough.

Transfer rolls onto a cookie sheet lined with silicone or parchment. Score the top of the pastry rolls to allow heat to escape.

Bake for 25-30 minutes or until golden. Pay attention to the bottom of the roll as it can burn if left unattended!