Jumbo lentil rolls
These are veggie sausage rolls with a generous filling of goats’ cheese, lentils and herbs. They are a surprise hit that works brilliantly for sharing with friends and buffet spreads. Try to serve them warm as they are much nicer that way.
Ingredients
- 125g/4½oz dried Puy lentils
- 115g/4oz soft goats’ cheese
- 115g/4oz sun-blushed tomatoes, chopped
- 3 tbsp chopped fresh mint
- 55g/2oz mature cheddar, coarsely grated
- 2 tsp ground cumin
- 1 x 375g packet of ready-rolled all-butter puff pastry
- 1 free-range egg, beaten
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.
Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool.
Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine.
Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg.
Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll.
Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm.
Recipe Tips
Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun soaked tomatoes.
The rolls can be made the day before and reheated to serve.