Description
Mary Berry Lentil Rolls are a vegetarian version of sausage rolls, made by stuffing flaky puff pastry with a seasoned lentil mixture. The filling typically includes green or brown lentils, onions, carrots, celery, and savory herbs. Once wrapped and baked, the result is a crisp, golden roll filled with a moist and flavorful plant-based filling.
Ingredients
For the filling:
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1 tbsp olive oil
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1 small onion, finely chopped
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1 garlic clove, minced
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1 carrot, grated
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1 celery stalk, finely chopped
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1 cup cooked green or brown lentils (or 1 tin, drained and rinsed)
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1 tbsp tomato purée
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1 tsp soy sauce
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½ tsp dried thyme or mixed herbs
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Salt and black pepper, to taste
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1 egg (for binding or use flax egg for a vegan option)
For the pastry:
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1 sheet ready-rolled puff pastry (or homemade if preferred)
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1 egg yolk, beaten (for brushing)
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Optional: sesame or poppy seeds for topping
Instructions
Step 1: Prepare the filling
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Heat olive oil in a pan and sauté onions, garlic, carrot, and celery for 5–6 minutes until soft.
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Add lentils, tomato purée, soy sauce, herbs, salt, and pepper. Stir and cook for another 5 minutes.
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Remove from heat and let the mixture cool slightly. Mix in a beaten egg to help bind the filling.
Step 2: Preheat and prepare pastry
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Preheat your oven to 200°C (180°C fan) / 400°F.
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Roll out the puff pastry and cut it into two long strips.
Step 3: Assemble the rolls
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Spoon the lentil mixture along one side of each pastry strip.
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Fold over the pastry and press edges to seal.
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Use a fork to crimp the edges and slice each log into mini rolls (about 2-inch pieces).
Step 4: Bake until golden
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Place rolls on a lined baking tray. Brush tops with beaten egg yolk.
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Sprinkle with seeds if using.
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Bake for 20–25 minutes or until puffed and golden brown.
Step 5: Cool and serve
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Allow to cool slightly on a wire rack before serving warm or at room temperature.