Mary Berry’s Jumbo Lentil Rolls
A tasty vegetarian alternative to a sausage roll, these jumbo lentil rolls will hit the spot and are the perfect choice for feeding a crowd.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
These are like my Jumbo Sausage Rolls but with a veggie filling of lentils, goat’s cheese and herbs. They became huge favourites when we were testing the recipes for the book. It was a total surprise that they were such a big hit! Perfect for sharing – wrap them up and give to friends. These would be great enjoyed at an outside event, but they must be served warm.
Ingredients
| 125g (4½oz) | dried Puy lentils |
| 115g (4oz) | soft goat’s cheese |
| 115g (4oz) | sun-blushed tomatoes, chopped |
| 3 tbsp | chopped mint |
| 55g (2oz) | mature Cheddar, coarsely grated |
| 2 tsp | ground cumin |
| 1 x 375g packet of | ready-rolled all-butter puff pastry |
| 1 | egg, beaten |
Method
Preheat the oven to 220°C/200°C Fan/Gas 7 and line a large baking sheet with non-stick baking paper.
Place the lentils in a saucepan, cover with cold water and bring up to boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to the packet instructions). Drain and leave to cool.
Place the cooked lentils in a mixing bowl. Add the goat’s cheese, sun-blushed tomatoes, mint, Cheddar and ground cumin, season well with salt and freshly ground black pepper and stir to combine.
Unroll the pastry, with a long edge 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) in from the edge. Fold the pastry over the lentil mixture and press down to encase it (making a long lentil roll). Press down on the seal with a fork to make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll.
Place the rolls on the baking sheet and glaze with the remaining beaten egg. Bake in the preheated oven for about 25 minutes, until golden and crisp.
Serve warm with salad.
Mary’s Tips: Can be made up to a day ahead and reheated in a hot oven to serve. Freeze well cooked.
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