In a saucepan, place the lentils with 1 tsp of salt (smoked if available) and the thyme and/or rosemary.

Add plenty of water, bring to a boil, and simmer for about 15 minutes or until the lentils are well cooked.

Blend the well-drained lentils in short pulses to get a coarse mash, not a smooth puree.

Peel and grate the beetroot.

In a small pan over medium heat, toast the coriander and fennel seeds for a few minutes without burning them.

Grind the toasted coriander and fennel into a coarse powder using a small blender or mortar.

In a bowl, mix the ground flaxseed with 3 tbsp of hot water until a sticky paste forms.

In a large bowl, mix the lentils with the grated beetroot, the toasted spices, the flax gel, the crumbled vegan feta, and the chili powder.

Preheat the oven to 200°C.

Unroll the pastry horizontally facing you, then cut it into 3 vertical strips.

On each strip, place about 3 tbsp of filling and shape it into a log down the center.

Put the soy cream in a small container and brush it around the edges of the pastry around the filling, then seal the pastry closed on top.

Turn the roll over so the seam is underneath, then add the oil to the remaining soy cream and brush the rolls with it.

Sprinkle seeds on top of the rolls.

Cut the pastries into portions and arrange them, spaced apart, on a baking tray lined with parchment paper.

Bake for 15 minutes, then lower the oven to 180°C for an additional 10-15 minutes.