Preheat the oven to 180 ° C.
Heat vegetable broth at medium / high heat in a pan.
Add the onion and celery until they are cooked and remain translucent.
Add the garlic, thyme, basil and oregano. Cook another two minutes, add a little more vegetable stock if the vegetables start to stick. Remove from the fire.
If you are not going to use egg, stir the flaxseed with 2 tablespoons of water and refrigerate until hydrated for 15 minutes.
In a large bowl crush the lentil. Add the quinoa and stir. Add the cooked vegetables, the ground bread, parsley, salt, pepper, eggs (or hydrated flaxseed), dijon mustard and the cider. If necessary, add more ground bread until a firm dough is obtained. Try and season with more salt or herbs to taste.
Spread your puff pastry with a rolling pin and cover with plastic wrap. Pour the lentil mixture over the cling film and wrap it in a cylinder shape. When there is a firm shape, slowly remove the film and place the lentil cylinder on the paste. Then, wrap the cylinder with the puff pastry, first one side and then the other.
Cut off the excess of the paste and twist the ends of the cylinder to seal and make sure it is well wrapped. Wrap with plastic wrap and make sure it has a uniform burrito shape, twisting both ends to seal perfectly and do not leave the filling.
Refrigerate for at least 20 minutes. Remove the roll from the refrigerator and remove the film with great care. Combine butter and oil to varnish the roll. Place on a baking sheet and bake for 25 to 30 minutes until the pan is golden brown.
Remove from the oven and let cool for 15 minutes before cutting.
