Mary Berry Roasted Pepper and Ricotta Rolls

I made these on a whim, right before a last-minute neighbour’s lunch—and let me tell you, I nearly binned the whole lot halfway through. The ricotta filling looked far too wet, and my puff pastry stuck to the board like it had declared squatters’ rights. But I kept going (mostly out of stubbornness), and thank heavens I did. They baked up golden and flaky, with that lovely mix of sweet pepper and salty cheese—and everyone thought I’d bought them from a posh deli.

The best bit? You can make them ahead, freeze them, and bake straight from frozen. So if you’ve ever panicked mid-bake or ended up with soggy-bottomed pastry, let me show you how I fixed that.

Why This One Works So Well

Puff pastry can be a bit fussy—but here, it’s your best friend. Because we’re using ready-rolled all-butter puff, the flakiness is sorted. The filling is rich but fresh—roasted red peppers add sweetness, while ricotta brings creaminess without being too heavy. A little grated Parmesan (or pecorino if you’re feeling fancy) adds a salty hit that stops it all from tasting bland.

Most recipes forget to chill the filled rolls before slicing. Don’t skip that—it’s the key to tidy layers and proper puff. Trust me, I tried without it once. Total pastry carnage.

INGREDIENTS + WHY THEY MATTER

• Roasted Red Peppers (200g) – Brings sweetness and colour. I used jarred peppers in oil—just make sure they’re really well-drained. Excess oil ruins everything.
• Full-Fat Ricotta (125g) – Creamy base for the filling. I tried a low-fat version once and it was watery and joyless. Go full-fat.
• Parmesan or Pecorino (50g) – For savoury oomph. I’ve used both—pecorino’s a bit sharper if you want a bit more bite.
• Chopped Basil (2 tbsp) – Lifts the whole thing. I’ve swapped this with thyme when I ran out—works a treat.
• Ready-Rolled All-Butter Puff Pastry (320g) – The all-butter bit is non-negotiable. It puffs better and tastes proper.
• 1 Egg (beaten) – For sealing and that glossy golden finish.
• Plain Flour – Just a dusting so the pastry doesn’t glue itself to your worktop.

Ingredient Swaps That Hold Up

• Want it egg-free? Use milk or plant milk to brush the edges. It won’t brown quite the same but still works.
• No basil? Go for thyme or finely chopped parsley. I once threw in leftover rocket—surprisingly decent.
• Lactose-free? I tried with lactose-free ricotta once—not as creamy, but held together fine.
• Spice it up? A pinch of chili flakes in the mix gives it a lovely heat.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pastry tore when folding	Too much filling or cold pastry	Let pastry sit for 5 mins, and don’t overfill
Filling leaked out	Didn’t seal edges properly	Egg-wash both edges and crimp well with a fork
Rolls spread too much	Didn’t chill before baking	Always chill filled rolls for at least 15 mins

HOW TO MAKE MARY BERRY’S ROASTED PEPPER AND RICOTTA ROLLS

1. Preheat the oven to 200°C/180°C fan (390°F) and line a large tray with baking paper.
2. Mix the filling – In a bowl, combine chopped, drained roasted peppers, ricotta, grated cheese, and basil. Season well.
3. Roll the pastry – Lightly flour your surface and unroll the pastry. Gently roll it a little thinner to about 25x48cm.
4. Cut & fill – Slice into 6 long strips. Place filling along one edge of each, brush edges with egg, fold over, press to seal.
5. Crimp & chill – Crimp the edges with a fork. Pop the filled rolls in the fridge for 15 minutes.
6. Slice & bake – Cut each roll diagonally into 4–5 pieces. Brush tops with egg, bake 15–18 mins until golden.

TIPS FROM MY KITCHEN

• I pat the peppers dry with kitchen towel—paper alone didn’t cut it.
• Chill the rolls before slicing if your kitchen’s warm. Much easier to handle.
• I keep a stash in the freezer and bake straight from frozen—just add 4–5 mins.

STORAGE + SERVING

• Fridge – Lasts up to 3 days in an airtight box.
• Freezer – Freeze unbaked rolls on a tray, then bag them up. Bake from frozen.
• Reheat – Oven is best for crispiness. 180°C for 10–12 mins. Air fryer also brilliant.

Serve warm with a peppery rocket salad, tomato soup, or just as is with a glass of wine and a smug smile.

FAQs

Q: Can I use homemade roasted peppers?
A: Absolutely—just cool and peel them first. And watch the moisture!

Q: Can I make these a day ahead?
A: Yep. Assemble, chill overnight, then bake fresh. Or freeze and bake from frozen.

Q: Why is my pastry soggy?
A: Likely too much oil in the filling or underbaked. Drain the peppers well and don’t crowd the tray.

Q: Can I make this into one big roll instead of minis?
A: You can! Just adjust the baking time to around 25–30 mins and slice after baking.

Try More Recipes:

• Mary Berry Cucumber and Crab Bites
• Mary Berry Somerset Cheddar Cheese Straws
• Mary Berry Sweet Chilli Prawn Canapés
• Mary Berry Mini Dauphinoise Potatoes