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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.