Jumbo lentil rolls

This is made possible by BBC Foods!

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

1. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.

2. 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.

   1. Drain and leave to cool.

3. Place the cooked lentils in a mixing bowl.

4. Add the goats’ cheese, tomatoes, mint, cheddar and cumin.

5. Season generously with salt and pepper and stir to combine.

6. Unroll the pastry, with the long side nearest to you.

7. Cut the pastry in half horizontally to make two rectangles.

8. Brush the pastry all over, with the beaten egg.

9. Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge.

10. Fold the pastry over the lentil mixture and press down to encase it. Press with a fork to seal the seam and make a neat edge.

11. Repeat with the remaining pastry and lentil mixture to make a second roll.

12. Place the rolls on the prepared baking tray and brush with the remaining beaten egg.

13. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm.

Banner and Image Credit: BBC