Mary Berry Jumbo Lentil Rolls

Mary Berry Jumbo Lentil Rolls

Iโ€™ll be honestโ€”when I first saw this Mary Berry recipe, I wasnโ€™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 goatโ€™s cheese) got the better of me. What came out of the oven shocked meโ€”in the best way. Crisp golden pastry, warm cumin-scented filling, the tang of cheese and the chew of those sun-blushed tomatoes. Iโ€™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 Iโ€™ve tried either fall apart or tasteโ€ฆ beige. Not these. Hereโ€™s what makes them sing:

  • The Puy lentils keep their biteโ€”key to avoiding mush.
  • Two cheeses: the goatโ€™s cheese adds creamy tang, the Cheddar gives salty depth.
  • Cumin and mint sound odd together, but they workโ€”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 didnโ€™t hit the same.

INGREDIENTS + WHY THEY MATTER

  • Puy Lentils โ€“ They hold their shape and donโ€™t go gluey. I tried green lentils onceโ€”big mistake.
  • Soft Goatโ€™s Cheese โ€“ Adds a creamy, tangy richness. Makes the filling feel indulgent.
  • Sun-blushed Tomatoes โ€“ Chewy texture, sweet intensity. Sundried are too tough, fresh are too watery.
  • Fresh Mint โ€“ A surprise star. Lifts everything, especially against the cumin.
  • Mature Cheddar โ€“ Salty and sharp. Balances the goatโ€™s cheese and adds structure.
  • Ground Cumin โ€“ Warm, earthy base note. Donโ€™t skip it.
  • All-butter Puff Pastry โ€“ Flaky, rich, and very forgiving.
  • Egg โ€“ 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 looserโ€”chill the filling longer.
  • Gluten-free pastry: I tested one from the freezer aisle (Jus-Rol GF)โ€”a bit more fragile but still flaky.
  • Want it spicy: Add ยฝ tsp smoked paprika or a pinch of chilli flakes.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

What Went WrongWhy It HappensHow to Fix It
Lentils turned to mushOvercooked or didnโ€™t soakSoak for 2โ€“3 hrs + watch the pot
Filling leaked outWeak pastry sealChill filling + crimp edges firmly
Soggy bottomsPastry too warm going inChill assembled rolls 10 min before baking
Filling too looseSkipped chilling stepAlways chill the mixโ€”it firms it up

HOW TO MAKE MARY BERRYโ€™S JUMBO LENTIL ROLLS

  1. Prep & Soak (if youโ€™ve got time): Soak 125g Puy lentils in cold water for a few hours if you canโ€”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 goatโ€™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 220ยฐC (200ยฐC fan) for 25 minutesโ€”until puffed, golden, and crisp.
  7. Cool Slightly & Slice: Let them sit for 5 minutes before cutting. They hold together better and wonโ€™t scald your tongue (learnt the hard way).
Mary Berry Jumbo Lentil Rolls
Mary Berry Jumbo Lentil Rolls

TIPS FROM MY KITCHEN

  • I always chill the fillingโ€”makes the rolls neater and less messy to assemble.
  • Use a sharp knife to sliceโ€”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 freezeโ€”reheats better that way.

STORAGE + SERVING

  • Fridge: Keeps for 3 days in an airtight tin. Reheat in the oven for 10 minutes at 180ยฐC to re-crisp.
  • Freezer: Freeze cooked rolls. Reheat straight from frozen at 200ยฐC for 15โ€“18 mins.
  • Serving idea: A simple rocket salad with balsamic works perfectlyโ€”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 donโ€™t have toโ€”but it helps them cook more evenly and avoids mush. I skip it when Iโ€™m in a rush and just keep an eye on them.

Can I use red lentils?
Please donโ€™t. They go mushy and wonโ€™t hold the filling shape. Stick with Puy or green lentils if you must.

Whatโ€™s the difference between sun-dried and sun-blushed tomatoes?
Sun-blushed are softer and juicierโ€”almost halfway between fresh and dried. They add a chewy sweetness that works perfectly here.

Try More Mary Berry Recipes:

Mary Berry Jumbo Lentil Rolls

Course: Side DishesCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

141

kcal

Was sceptical about lentils in pastryโ€”turned out golden, cheesy, and addictive. Here’s how I nailed it (after messing up).

Ingredients

  • 125g dried Puy lentils

  • 115g soft goatโ€™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

Directions

  • Preheat oven to 220ยฐC (200ยฐC fan) and line a baking sheet.
  • Cook lentils in boiling water for 20 mins until tender. Drain and cool.
  • Mix lentils with cheeses, tomatoes, mint, cumin, salt, and pepper. Chill for 30 mins.
  • Cut pastry in half horizontally. Brush with beaten egg.
  • Place half the filling along one long edge. Fold over, seal, and crimp. Repeat.
  • Place on tray, egg wash the tops.
  • Bake for 25 mins until golden and crisp.
  • Rest 5 mins before slicing.

Notes

  • I always chill the fillingโ€”makes the rolls neater and less messy to assemble.
  • Use a sharp knife to sliceโ€”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 freezeโ€”reheats better that way.
(Flush) Section: