I’ve said it before and I’ll say it again.. I love amuseyourbouche She has such great recipes and her blog is always an inspiration. These cheese and lentil rolls, while changed and adapted slightly, are very much inspired by one one of her recipes. I had both shortcrust and filo pastry in the fridge so I made used both to make the rolls - I think the shortcrust came out best, and puff pastry would work equally well, or even better. These are delicious warm from the oven and are perfect for picnics, lunchboxes or snacks on the go. They would would also work well as bigger ‘adult-sized’ vegetarian wellingtons. .Ingredients for the filling... - 175g cup red split lentils - 100g cheddar cheese, grated - 2 spring onions, chopped - 1/2 carrot, grated - 1/2 courgette, grated - spinach (approx 40g or 3 frozen nuggets) - stock cube (low salt if possible) - 1/4 teaspoon garlic powder - chives, chopped - parsley, chopped . - pastry (shortcrust, puff or filo) - egg or milk to glaze (optional) - butter if using filo pastry . To make the filling... - cook the lentils in boiling water with a stock cube until soft (approx 10-15mins) - drain through a sieve and leave to cool - wilt or defrost the spinach, squeeze out any excess liquid, chop - mix all the filling ingredients together . If using puff pastry or shortcrust... - roll out the pastry on a lightly floured surface and cut the pastry into long strips - place a line of the filling down the middle and fold the sides up to cover the filling using a little water to help join the pastry - roll the sausage over so that the pastry join is underneath - chill in the fridge to harden slightly - cut into mini sausage rolls and brush with egg or milk - bake at 180’C until golden If using filo pastry... - brush with butter, layer a couple of sheets on top of each other and cut into rectangles - add a line of filling at one end and fill up into a cigar/finger shape - brush with a little more butter - bake at 180’C until crisp and golden Enjoy fresh from the oven, refrigerate or freeze. The filo rolls benefit from being eaten fresh from the oven or being reheated in the oven to crisp up again.
