These are like the Jumbo Sausage Rolls (see page 88) but with a veggie filling of lentils, goat's cheese and herbs. They became huge favourites when we were testing the recipe 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 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 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 the saucepan, cover with cold water and bring to the 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 in the 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 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.
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