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Lentil rolls

Ingredients 11
Servings 30


  • 200
    uncooked lentils
  • 30
  • 1
    extra-large egg, beaten
  • 2
    small ripe tomatoes, skinned and coarsely chopped
  • 100
    Cheddar cheese, grated
  • 120
    soft breadcrumbs
  • 25
    parsley, chopped
  • 1
    Tabasco sauce
  • 1
    clove garlic, crushed
  • salt and pepper
  • 400
    frozen puff pastry, thawed


Preheat the oven to 180 ºC (350 ºF). Grease 2 baking sheets with margarine. Rinse the lentils well and boil in salted water until soft. Drain and mash. Add the remaining ingredients, except the puff pastry, and mix well. Season well with salt and pepper. Roll out the pastry into a narrow rectangle. Trim the edges and cut the pastry into 10 cm wide strips. Put the lentil mixture in a piping bag with a large nozzle and pipe a long roll into the centre of each pastry strip. Brush the edges with beaten egg yolk and fold the dough over. Press the edges down with a fork. Cut into 7 cm slices and place on the prepared baking sheets. Bake for 20 minutes until golden brown.

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