Preheat the oven to 400 F

Heat a skillet on medium heat then drizzle in a little olive oil. Saute the onion for about 5-7 minutes until it begins to brown.

Add in the cooked lentils, spices, parsley, harissa and date syrup and mix together. Cook for another 3-4 minutes, gently mashing the lentils as they begin to soften. Taste and adjust salt if needed.

Place your puff pastry sheet on a piece of parchment paper and gently roll it out from all sides. Cut each pastry sheet in half, leaving you with 4 even-sized rectangular pieces. Add the lentil filling to the center of each puff pastry, making sure to leave space around the edges to close it. Fold the top edge over the filling, followed by the bottom edge, then fold the sides over to close the pastry. Gently pinch the opening to press it together, or mash it with a fork. Flip the pastry so that it's open-side down. Repeat with remaining pastry and filling.

Gently score the top of each pastry with a knife. Brush the tops with whisked egg and cover in sesame seeds.

Bake the pastry for about 25-30 minutes until golden on top. Let cool for 10-15 minutes, then slice each roll into 5 pieces.

Serve with a side of tahini sauce. Prepare the tahini by whisking the tahini, water, lemon juice and spices until smooth. Add water as needed if the tahini is too thick.

Keep refrigerated for up to 4 days, or freeze the rolls sliced or unsliced for up to 3 months.