Lentil Potato Rolls

Makes 10

Rolls are such an easy snack to prepare for lunchboxes, picnics, parties or just for something to enjoy in the middle of the day. The filling is a combination of lentils that add a bite, soft potatoes and some cheese, all deliciously balanced with a lovely hit of spices.

• 1 tbsp sunflower oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 400g (14oz) can of green lentils in water, drained and rinsed

• ½ tsp salt • ½ tsp chilli powder

• 1 tsp chaat masala

• 1 medium potato, boiled and mashed • 60g (2.1oz) vegan cheese

• 320g (11.2oz) pack of ready-rolled vegan puff pastry

• 1 tbsp almond milk, or any other vegan milk

• 1 tbsp tamari

• Coriander chutney (see recipe), to serve

1 Put the oil in a saucepan, and, once hot, add the onion. Cook for 5 minutes over a medium heat until softened. Now add the garlic and cook for another minute.

2 Add the lentils and cook for 2 more minutes, then stir in the salt and spices and transfer to a bowl to cool. Add the potato and cheese and mix well.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Line 2 baking sheets with non-stick baking paper.

5 Unroll the pastry and fill the centre lengthways with a line of the cooled filling. Brush one side with the milk and fold it to the centre, on top of the filling. Brush more milk on the other side of the pastry, seal to make a secure roll, then cut this into 10 pieces. Place them on the prepared trays, cut-sides down.

6 Brush them with tamari and bake for 25-30 minutes until golden.

7 Serve them warm and crispy with some coriander chutney, if liked.