Mary Berry Jumbo Lentil Rolls

I’ll be honest—when I first saw this Mary Berry recipe, I wasn’t convinced. Lentils in puff pastry? I imagined it would end up either too mushy or weirdly dry. But curiosity (and an overzealous stockpile of goat’s cheese) got the better of me. What came out of the oven shocked me—in the best way. Crisp golden pastry, warm cumin-scented filling, the tang of cheese and the chew of those sun-blushed tomatoes. I’ve made these three times now, and each time, someone asks me for the recipe. But let me show you what I messed up early on (spoiler: lentils can be divas) and how I got it spot on in the end.

Why This One Works So Well

Most veggie rolls I’ve tried either fall apart or taste… beige. Not these. Here’s what makes them sing:

• The Puy lentils keep their bite—key to avoiding mush.
• Two cheeses: the goat’s cheese adds creamy tang, the Cheddar gives salty depth.
• Cumin and mint sound odd together, but they work—bright and earthy in the same bite.
• And sun-blushed tomatoes? That chewy sweetness is the kicker. I once used semi-dried ones and honestly, it didn’t hit the same.

INGREDIENTS + WHY THEY MATTER

• Puy Lentils – They hold their shape and don’t go gluey. I tried green lentils once—big mistake.
• Soft Goat’s Cheese – Adds a creamy, tangy richness. Makes the filling feel indulgent.
• Sun-blushed Tomatoes – Chewy texture, sweet intensity. Sundried are too tough, fresh are too watery.
• Fresh Mint – A surprise star. Lifts everything, especially against the cumin.
• Mature Cheddar – Salty and sharp. Balances the goat’s cheese and adds structure.
• Ground Cumin – Warm, earthy base note. Don’t skip it.
• All-butter Puff Pastry – Flaky, rich, and very forgiving.
• Egg – The glue and the glam. Helps seal and gives a golden finish.

Ingredient Swaps That Hold Up

• Egg-free: Use a splash of milk or oat milk to glaze. Not quite as shiny, but it works.
• Dairy-free: I tried it with Violife feta + a DF cheddar. Not bad, but the texture is looser—chill the filling longer.
• Gluten-free pastry: I tested one from the freezer aisle (Jus-Rol GF)—a bit more fragile but still flaky.
• Want it spicy: Add ½ tsp smoked paprika or a pinch of chilli flakes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lentils turned to mush	Overcooked or didn’t soak	Soak for 2–3 hrs + watch the pot
Filling leaked out	Weak pastry seal	Chill filling + crimp edges firmly
Soggy bottoms	Pastry too warm going in	Chill assembled rolls 10 min before baking
Filling too loose	Skipped chilling step	Always chill the mix—it firms it up

HOW TO MAKE MARY BERRY’S JUMBO LENTIL ROLLS

1. Prep & Soak (if you’ve got time): Soak 125g Puy lentils in cold water for a few hours if you can—it speeds things up and makes them cook more evenly.
2. Cook the Lentils: Rinse and drain the lentils, cover with cold water, bring to a boil, then simmer for about 20 mins. They should be tender but still hold their shape. Drain and cool.
3. Make the Filling: Mix your cooled lentils with 115g soft goat’s cheese, 115g chopped sun-blushed tomatoes, 3 tbsp chopped mint, 55g grated Cheddar, and 2 tsp cumin. Season well with salt and black pepper. Then chill the mix for 30 minutes.
4. Prepare the Pastry: Unroll your 375g puff pastry with the long edge facing you. Cut in half horizontally. Brush both pieces with beaten egg.
5. Fill and Fold: Spoon half the filling about 4cm from one long edge. Fold pastry over, seal and crimp the edge with a fork. Repeat with the second half.
6. Bake: Transfer to a lined tray, brush with more egg, and bake at 220°C (200°C fan) for 25 minutes—until puffed, golden, and crisp.
7. Cool Slightly & Slice: Let them sit for 5 minutes before cutting. They hold together better and won’t scald your tongue (learnt the hard way).

TIPS FROM MY KITCHEN

• I always chill the filling—makes the rolls neater and less messy to assemble.
• Use a sharp knife to slice—serrated works best.
• My old oven runs cool, so I crank the heat for the last 5 minutes to get that perfect golden top.
• If freezing, I bake first, then cool and freeze—reheats better that way.

STORAGE + SERVING

• Fridge: Keeps for 3 days in an airtight tin. Reheat in the oven for 10 minutes at 180°C to re-crisp.
• Freezer: Freeze cooked rolls. Reheat straight from frozen at 200°C for 15–18 mins.
• Serving idea: A simple rocket salad with balsamic works perfectly—or serve with a dollop of tzatziki or chilli jam.

FAQs

Can I make these ahead of time?
Yes. You can prep and assemble them, then chill (unbaked) for up to a day. Just bake fresh when needed.

Do I need to soak the lentils?
You don’t have to—but it helps them cook more evenly and avoids mush. I skip it when I’m in a rush and just keep an eye on them.

Can I use red lentils?
Please don’t. They go mushy and won’t hold the filling shape. Stick with Puy or green lentils if you must.

What’s the difference between sun-dried and sun-blushed tomatoes?
Sun-blushed are softer and juicier—almost halfway between fresh and dried. They add a chewy sweetness that works perfectly here.

Try More Mary Berry Recipes:

• Mary Berry Lamb Tagine
• Mary Berry Mushroom And Asparagus Risotto
• Mary Berry Cheese Straws
• Mary Berry Wholemeal Scones