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Cheese and onion lentil rolls

Cheese and onion lentil rolls, made almost entirely from frozen and store-cupboard ingredients! So your vegetarian picnic can be ready to go whenever the sun comes out :)


This is the kind of recipe that makes me so, so desperate for someone to invent calorie-free pastry. I could happily eat a million of these cheese and onion lentil rolls. I didn’t though, of course – I managed to stop myself after about thirty five.

(That’s a joke by the way, before anyone tells me that eating 35 of these wouldn’t be sensible. I know that.)

(Would be really tasty though.)

Cheese and onion lentil rolls, made almost entirely from frozen and store-cupboard ingredients! So your vegetarian picnic can be ready to go whenever the sun comes out :)

I’m sure you’ve all tried cheese and onion rolls in the past, but they’re usually made with potato for bulk. This version uses lentils instead (hence the name!). Much as I adore potatoes, I wanted to try something a bit different that still kept the focus on the cheesy, oniony filling. But don’t panic if you’re not a huge lentil fan – my husband claims to hate lentils, and still polished off a whole load of these. So no fear! They’re not super lentil-y. The cheese and onion flavour totally shines through.

These cute little lentil rolls are absolutely perfect for picnics (if the sun decides it’s going to grace us with its presence again this year…). And the best thing about them is that they’re made so much more convenient using frozen ingredients from Iceland!

Cheese and onion lentil rolls, made almost entirely from frozen and store-cupboard ingredients! So your vegetarian picnic can be ready to go whenever the sun comes out :)

Yep – those flaky rolls are made entirely from frozen and store-cupboard ingredients. Well, plus a bit of cheese – but what self-respecting British household doesn’t have a block of cheddar in the fridge at all times anyway?

Since picnic weather is so unpredictable in the UK, it’s always a good idea to have an easy picnic recipe ready to go when the sun decides to shine without warning. Just have a block of puff pastry ready in the freezer, and whenever you’re woken up by the sun streaming through the window, you’ll know it’s time to get your picnic on.

I also used Iceland’s frozen parsley, and frozen onions, a.k.a my new favourite – I’ve always hated chopping onions. With frozen ones you don’t cry, you don’t have to faff about peeling off layers of papery skin, and you don’t even have to dirty a chopping board. Perfect for lazy cooks like me! I’ve actually been really impressed with Iceland’s range since I’ve started shopping there more often, and frozen peppers (for quick dinners) and frozen fruit (for smoothies) are now regular finds in my freezer.

So if you’re longing for the return of the warm weather, perhaps if you pop to Iceland and stock up your freezer with all the frozen ingredients you’ll need for these lentil rolls, your picnic dreams might just come true (we can always dream).

Cheese and onion lentil rolls, made almost entirely from frozen and store-cupboard ingredients! So your vegetarian picnic can be ready to go whenever the sun comes out :)

Print Recipe
5 from 1 vote

Cheese and onion lentil rolls

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Light lunch
Servings: 40 rolls
Author: Becca Heyes


  • 500 g puff pastry (~ 17.5 oz)
  • 215 g (~ 1 cup) dried red lentils, or 560g (~ 2 1/4 cups) cooked red lentils
  • 1/2 vegetable stock cube
  • 1/2 tbsp oil
  • 250 g frozen diced onions (~ 2 cups)
  • 3 cloves garlic, minced
  • Flour for rolling
  • 150 g cheddar cheese, grated (~ 1 1/2 cups grated)
  • 1 tbsp chopped parsley (I used frozen)
  • Salt
  • Black pepper
  • 1 tbsp milk


  • Allow the frozen pastry to thoroughly defrost - either overnight in the fridge, or a few hours at room temperature.
  • Boil the lentils in plenty of water, with half a vegetable stock cube crumbled in. When they're completely soft (after around 20 minutes), drain them, and set aside to cool.
  • Meanwhile, heat the oil in a frying pan, and add the diced onions and garlic. Cook for 5 minutes or so over a medium heat, until soft. Set aside to cool.
  • When the pastry is defrosted, roll it out on a lightly floured surface until it's around 3mm thick. I ended up with a rectangle measuring around 18 x 14 inches, but it's okay if your rectangle is a slightly different shape. Cut the pastry into strips measuring around 4.5 inches wide (I ended up with 4 strips, each measuring around 14 x 4.5").
  • When the lentils and onions have cooled, add them to a mixing bowl, along with the grated cheddar cheese, chopped parsley, and plenty of salt and pepper. Mix well.
  • Heat the oven to 190°C (Gas Mark 5 / 375°F).
  • Spoon the filling along the lengths of each of your pastry strips. Using a clean finger or pastry brush, dampen one long edge of each strip with milk, and bring the edges together over the filling. Squeeze the edges together to seal.
  • Cut each strip into 2 inch pieces, and place seam-side down on a lined, lightly greased baking sheet. Brush again lightly with milk.
  • Bake for around 30 minutes, or until golden brown and crispy.

Lentil rolls NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one lentil roll.

Want more recipes that use frozen and store-cupboard ingredients? You probably have most of the ingredients for my one-pot chilli mac in your kitchen right now:

One pot vegetarian chilli mac

Creamy Peppadew pasta with watercress and pine nuts
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Recipe Rating


Friday 18th of August 2017

These look great, I made the brown lentil version at Christmas and they were a big hit - even with the meat lovers.... However looking for some nibbles for a summer party and these look perfect - do you know if they freeze well? I'd like to make them a week in advance (I'm catering for 60 people so need to do some dishes as early as I can!!)

Becca @ Amuse Your Bouche

Saturday 26th of August 2017

I reckon they'd freeze okay! I'd try freezing them before cooking, and then you can probably cook them straight from frozen :)

Andrew West

Tuesday 2nd of August 2016

Finally got round to making these! My only criticism is one you covered yourself. That is that although I have just had them with salad for dinner I really want to eat all the others I'm supposed to be freezing! Yup! That's a fine recipe, which also has the distinction of leading me to lentils (after 25 years as a vegetarian!)

p.s. I used real onions. I actually enjoy the process believe it or not.

Becca @ Amuse Your Bouche

Wednesday 3rd of August 2016

Yay I'm so glad you liked these as much as I did! Perhaps I should adapt the recipe to just make a tiny batch, then there won't be the temptation of eating the whole lot in one go haha. Are you not usually a lentil fan? I love them!

Helen @ Fuss Free Flavours

Wednesday 1st of June 2016

Lovely twist on a sausage roll - and probably far better for you than the contents of most sausage rolls. I love freezer and store cupboard recipes.

Sarah Maison Cupcake

Friday 27th of May 2016

These look fab! Although I'm not vegetarian I am highly suspicious of the contents of most sausage rolls and I think I'd much sooner eat these instead!

Kate @ VeggieDesserts

Friday 27th of May 2016

These sound amazing. I love lentils and this is a great way to use them. They look all lovely and crispy :)