The Irish Mail on Sunday

JUMBO LENTIL ROLLS

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These veggie rolls became huge favourites when we were testing the recipes for the book. They’re 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.

MAKES 2

● 125g (4½oz) dried Puy lentils

● 115g (4oz) soft goat’s cheese

● 115g (4oz) sunblushed tomatoes, chopped

● 3tbsp chopped mint

● 55g (2oz) mature Cheddar, coarsely grated ● 2tsp ground cumin

● 1 x 375g packet of readyrolle­d all butter puff pastry

● 1 egg, beaten

● Salad, to serve

Preheat the oven to 220°C/fan 200°C/gas 7 and line a large baking sheet with non-stick baking paper.

Place the lentils in a saucepan, cover with cold water and bring up to boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to the packet instructio­ns). Drain and leave them to cool.

Place the cooked lentils in a 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 (1½in) 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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