Prep Time: 15 min
Cook Time: 60 min
Yield: 20 small rolls or 8 large
How is it Tuesday again? I’m certain it was the weekend just a minute ago!
Speaking of the weekend – my husband and I finally got the chance to catch up with David Attenborugh’s Blue Planet 2 and that got us thinking a lot about our family’s plastic waste.
For my non-UK readers who may have not heard of the documentary, the last episode of the series focused on the incredible damage done to the world’s oceans by plastic.
So the first decision that we have made is that we’re no longer going to buy fruit and vegetables wrapped in plastic. I often place an online grocery shop out of convenience and, as I was putting the food away on Sunday night, I decided to put all the plastic wrap from fruit and vegetables on our kitchen table. It was a mountain of stuff! So enough is enough.
From now on, we’ll be avoiding pre-packaged fruit and vegetables from the supermarket at all costs and we’ll either be ordering boxes of goodness from Riverford (which we have used in the past and we love) or heading to our local market on Saturday mornings to pick up what we need.
On top of that, we’ve already started reducing the amount of snacks that we buy as a family (so much plastic comes with those!) and I have been trying to make more things from scratch.
There are loads of other changes we’re planning to make but we have to start somewhere.
When I posted a preview picture of these Lentil, Mushroom & Cheddar rolls on my Instagram page last week, I received some great feedback so today I am really excited to share the full recipe here on the blog.
As a mama constantly trying to juggle work, chores and family time, I’m always on the lookout for filling and nutritious recipes that I can batch cook and store in the freezer for a busy day. And with our quest to reduce our plastic waste, this recipe just hits the spot.
My daughter Dinky really likes pastry (I wonder who she gets that from! Ha!) and, up until last week my go-to recipe was pinwheels – i.e. when you scatter your favourite fillings (we like tomato puree, pesto and cheese) on a sheet of puff pastry, roll it up, slice it into pinwheels and bake until golden brown.
This time I fancied trying something a little different so this is how my recipe for these vegetarian rolls was born.
I have tried a few shop-bought alternatives in the past (Linda McCartney’s frozen sausage rolls and Higgidy’s cheddar & onion chutney rolls being the nicest of the lot in my opinion) but, hand on heart, these homemade rolls are one of the loveliest things I have ever baked.
There are lots of veggies packed into this recipe – onion, celery, carrot, mushrooms, red pepper – and it’s a great little something that grown ups and little ones will enjoy (as well as my Veggie-packed Tomato Sauce I posted last week).
The key is to chop the veg very finely so that you don’t end up with big lumps in the mixture.
In fact, I like to use my beloved little chopper for this recipe as it saves so much time. From chopping veg like in this recipe to making things like pesto, I can’t recommend a small food processor enough.
Great to serve as finger food but also perfect for dinner (they go so well with roast potatoes and green veggies), I promise you that this recipe is a winner with vegetarians and carnivores alike.
I’ve had so much fun making these Lentil, Mushroom & Cheddar rolls that I’m looking forward to making something similar again. Although next time I think I’ll try and do vegan rolls, what do you think?
Lentil, mushroom & cheddar rolls
Enjoy these delicious Lentil, Mushroom & Cheddar rolls any time of day – great to serve as finger food or fabulous as a main dish.
1/2 medium onion, finely chopped
2 celery sticks, finely chopped
1 large carrot, grated
200g chestnut mushrooms, finely chopped
1 red pepper, finely chopped
1 tsp Italian herbs or oregano
1 tsp smoked paprika
2 tbsp tomato puree
75g uncooked red lentils
350ml vegetable stock
2 tbsp breadcrumbs
70g strong cheddar
375g pack of ready rolled puff pastry
1 beaten egg, to seal and glaze
Poppy seeds for garnishing
- Heat the oil and gently fry the onion, celery and carrot for 5 minutes until they’re starting to soften.
- Add the chopped mushrooms and pepper and cook for a further 5 minutes.
- Tip in the herbs, smoked paprika, tomato puree and stir well to mix.
- Add the lentils and the stock and simmer for approximately 30 minutes until the lentils are soft and the mixture is fairly dry. Set aside to cool.
- Once the mixture has cooled to room temperature, add the breadcrumbs and cheese and mix well.
- Pre-heat the oven to 200C.
- Unroll the pastry and cut it in half lengthwise. Divide lentil mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Brush the egg along one edge then roll the pastry around the filling, sealing it as carefully as possible.
- Use a knife to cut each roll into 10 pieces (for small rolls) or 4 pieces (for large rolls) and place them on a baking sheet. Brush more beaten egg all over the pastry, sprinkle with poppy seeds and place in the hot oven. Cook for 20-30 minutes until puffed and golden.
- The cooked and cooled lentil rolls can be stored in an airtight container. They will be delicious but they will lose their crunchiness.
- Cooked rolls can also be frozen for up to 3 months. Defrost them for an hour at room temperature and warm them in a hot oven for about 5 minutes.
- You can also freeze the uncooked lentil rolls but make sure you don’t brush with egg before freezing. Bake them straight from frozen as and when you need them but keep in mind that you may need to add an extra 5-10 minutes to the cooking time.