Mary Berry Jumbo Lentil Rolls

This delicious Mary Berry Jumbo Lentil Rolls recipe is quick and simple to prepare, making it perfect for a nutritious snack or side dish. With creamy goat cheese and crispy sun-blushed tomatoes, you can easily customize it using common ingredients you have on hand. Enjoy these tasty rolls warm for a comforting treat!

This Jumbo Lentil Rolls Recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed:

• 125g dried Puy lentils
• 115g soft goat’s cheese
• 115g sun-blushed tomatoes, chopped
• 3 tbsp chopped mint
• 55g mature Cheddar, coarsely grated
• 2 tsp ground cumin
• 1 x 375g packet ready-rolled all-butter puff pastry
• 1 egg, beaten

How To Cook Jumbo Lentil Rolls:

1. Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7) and line a large baking sheet with non-stick baking paper.
2. Cook the Lentils: Place the lentils in a saucepan, cover with cold water, bring to a boil, then reduce the heat and simmer gently for about 20 minutes until tender. Drain and leave to cool.
3. Mix the Filling: In a mixing bowl, combine the cooked lentils, goat’s cheese, sun-blushed tomatoes, chopped mint, Cheddar cheese, and ground cumin. Season well with salt and freshly ground black pepper, then stir to combine.
4. Prepare the Pastry: Unroll the puff pastry with the long edge nearest to you and cut it in half horizontally to create two rectangles. Brush the pastry all over with the beaten egg.
5. Form the Rolls: Spoon half of the lentil mixture along one long edge of the pastry, about 4cm (1½in) from the edge. Fold the pastry over the filling, pressing down to seal and encase the mixture. Use a fork to press down on the seal for a neat edge. Repeat with the remaining pastry and lentil mixture to form a second roll.
6. Bake: Place the rolls on the lined baking sheet and brush the tops with the remaining beaten egg. Bake in the preheated oven for about 25 minutes, or until golden and crisp.
7. Serve: Enjoy the rolls warm, served with a fresh salad on the side.

Recipe Tips

• Soak Lentils: For the best texture, soak the lentils in cold water for a few hours before cooking. This helps them cook evenly and reduces cooking time.
• Chill the Filling: After mixing the lentil filling, chill it in the fridge for about 30 minutes. This makes it easier to handle when filling the pastry and helps the flavours blend.
• Seal the Pastry Well: When folding the pastry over the filling, press down firmly to seal the edges. Use a fork to crimp the edges, ensuring the filling doesn’t leak out during baking.
• Glaze for Shine: Make sure to brush the pastry with the beaten egg thoroughly before baking. This gives the rolls a lovely golden colour and a shiny finish.
• Serve with Dips: Enhance the flavours by serving the rolls with dips like hummus or tzatziki. This adds a refreshing contrast and makes the dish even more enjoyable.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Jumbo Lentil Rolls cool down to room temperature. Then, put them in an airtight container and store them in the fridge. They will stay good for up to 3 days.
• Freeze: To freeze leftover Jumbo Lentil Rolls, let them cool completely first. Wrap each roll tightly in plastic wrap and put them in a freezer bag or container. They can be frozen for up to 3 months. To thaw, take them out of the freezer and leave them in the fridge overnight before serving or reheating.
• Reheating: Preheat the oven to 180°C (350°F). Place leftover Jumbo Lentil Rolls on a tray and cover loosely with foil. Heat for about 10-15 minutes until warm. This keeps them crispy and delicious.

Nutrition Facts

Serving Size: 1 roll (from 8 total servings)

• Calories: 141
• Total Fat: 6g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 262mg
• Potassium: 205mg
• Total Carbohydrate: 14g
• Dietary Fiber: 8g
• Sugars: 0g
• Protein: 8g

Try More Mary Berry Recipes:

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