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Ingredients
- 125g/4½oz dried Puy lentils
- 115g/4oz soft goats’ cheese
- 115g/4oz sun-blushed tomatoes, chopped
- 3 tbsp chopped fresh mint
- 55g/2oz mature cheddar, coarsely grated
- 2 tsp ground cumin
- 1 x 375g packet of ready-rolled all-butter puff pastry
- 1 free-range egg, beaten
- salt and freshly ground black pepper
Method
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Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.
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Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender.
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Drain and leave to cool.
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Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin.
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Season generously with salt and pepper and stir to combine.
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Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles.
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Brush the pastry all over, with the beaten egg.
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Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge.
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Fold the pastry over the lentil mixture and press down to encase it.
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Press with a fork to seal the seam and make a neat edge.
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Repeat with the remaining pastry and lentil mixture to make a second roll.
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Place the rolls on the prepared baking tray and brush with the remaining beaten egg.
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Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm.
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