Remove the casings from the sausage and discard.

In a medium skillet over medium heat, crumble the sausage and use a fork to break apart the bigger pieces. Stir occasionally, until the sausage is browned and sufficiently crumbled (the texture of ground beef once browned). Place the cooked sausage into a bowl lined with paper towel to drain and cool.

Meanwhile, in a small saucepan, add dry green lentils and water. Bring to a boil over high heat, then reduce to medium and allow to simmer for about 10 minutes, or until lentils are tender but not mushy. Drain lentils and allow to cool.

In a food processor, add cooled lentils and garlic and pulse until you have a puree (you may still see full lentils, and that's totally fine).

Add cream cheese and salt to the food processor and pulse until well combined. Set aside.

On a lightly floured surface, unroll one puff pastry sheet. Spread the cream cheese and lentil mixture onto the pastry. Leave about a half inch border around all sides. Top with crumbled sausage, cheese and green onions. Gently press the filling down onto the pastry.

Starting on one long edge, begin to roll the pastry into a log. Pinch the seams to seal. Wrap in plastic and freeze for about an hour or until ready to bake.

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.

Remove from the freezer and remove plastic wrap. Using a sharp knife, cut the log into 24 even slices. Transfer slices to prepared baking sheet spacing them about 2 inches apart. Brush lightly with milk.

Bake for 15-20 minutes, or until the pastry has puffed and lightly browned.

Allow to cool before serving.