A roll that proves pastry can be hearty and wholesome
Most people expect puff pastry to be all about cheese and meat, but lentils make a filling that’s just as satisfying. These puff pastry rolls with lentil, carrot, and cumin are warm, spiced, and packed with texture. They’re a brilliant vegetarian option for parties, picnics, or even lunchboxes.
Lentils, carrot and cumin work so well
Lentils bring substance and earthiness, carrots add gentle sweetness, and cumin rounds everything out with warmth and depth. Together, they create a filling that tastes rich and comforting without being heavy. They sit beautifully alongside my feta, spinach and pine nut bites and my goat cheese and beetroot tartlets.
My first attempt and what I learnt
The first time I made these, I overcooked the lentils and ended up with a filling that was more purée than texture. Lesson learnt: keep them tender but with a little bite. Since then, they’ve joined the regular pastry line-up with my chicken, leek and tarragon mini pies and my smoked salmon cups.
More vegetarian pastry ideas
If you’d like to explore further, head to 20 crispy puff pastry appetisers that are incredibly easy. You may also like my blue cheese, pear and honey pinwheels for another unexpected but satisfying vegetarian bite.
Ingredients (makes 12 rolls)
- 1 sheet ready-rolled puff pastry (320g)
- 150g cooked green or brown lentils (drained well)
- 1 medium carrot, grated
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp tomato purée
- 1 egg, beaten (for glazing)
- Salt and black pepper
Ingredient notes
Green or brown lentils are best because they hold shape. Red lentils tend to collapse, giving a mushier filling. Drain cooked lentils very well to avoid soggy pastry. Carrot adds natural sweetness and helps bind the filling. Grating it finely makes sure it cooks quickly and evenly.
Equipment needed
A sauté pan is essential for softening onion, garlic, and spices. Allowing the spices to toast gently brings out their depth. A sharp knife makes neat slices once the pastry is rolled. Chilling the filled log before cutting keeps the layers intact.
Instructions
Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
Heat olive oil in a pan. Add onion, garlic, cumin, and coriander. Cook until onion is soft and fragrant. Stir in grated carrot, lentils, and tomato purée. Season well and cook for 5 minutes, stirring until mixture is thick and cohesive. Allow to cool.
Unroll puff pastry and cut lengthways into two strips. Divide the lentil mixture along the centre of each strip. Fold over pastry, seal edges with a fork, and brush with egg. Slice into 12 rolls and arrange on tray.
Bake for 20 minutes until golden brown. Serve hot or cold.
Cooking techniques explained
Toasting spices at the start deepens their flavour. If added too late, cumin and coriander can taste raw. Cooling the filling before rolling is essential. A hot filling melts the butter in the pastry, making it difficult to seal and reducing puff.
What to serve with lentil pastry rolls
They’re lovely with a yoghurt dip, plain yoghurt with lemon juice and herbs works well. The coolness balances the warmth of cumin. They also fit neatly into mezze spreads with hummus, olives, and roasted vegetables.
Wine and beer pairings
A glass of Côtes du Rhône pairs beautifully, its peppery notes echoing cumin. For white, try Chenin Blanc — its round fruitiness balances the savoury filling. For beer, a pale ale complements the spice, while a lager keeps things refreshing.
Frequently Asked Questions
Can I freeze lentil pastry rolls?
Yes, freeze unbaked and cook from frozen, adding a few minutes.
Do I need to precook the lentils?
Yes, they should be tender before going into the filling.
Can I make them vegan?
Yes, use dairy-free puff pastry and glaze with plant milk instead of egg.
Why is my filling dry?
It may have cooked too long. A spoonful of tomato purée or a splash of stock can moisten it.
Can I use red lentils?
They’ll turn softer and less textured, but it’s possible. The rolls will have a different feel.
Tips for success with lentil puff pastry rolls
Make sure the lentils are drained properly. Excess liquid leads to soggy pastry bottoms. Don’t overfill the pastry. A modest layer of filling gives cleaner slices and better puff. Add grated courgette along with carrot for more veg. Squeeze out excess moisture first. Swap cumin and coriander for garam masala to give an Indian-inspired twist.
Storage and reheating for lentil puff pastry rolls
Store in an airtight container in the fridge for up to three days. Reheat in a hot oven for 6–7 minutes until crisp.
Puff Pastry Rolls with Lentil, Carrot and Cumin Filling
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 150 g cooked green or brown lentils drained well
- 1 Carrot medium grated
- 1 small onion finely diced
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tbsp tomato purée
- 1 egg beaten (for glazing)
- Sea Salt
- Black pepper freshly ground
Instructions
- Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
- Heat olive oil in a pan. Add onion, garlic, cumin, and coriander. Cook until onion is soft and fragrant. Stir in grated carrot, lentils, and tomato purée. Season well and cook for 5 minutes, stirring until mixture is thick and cohesive. Allow to cool.
- Unroll puff pastry and cut lengthways into two strips. Divide the lentil mixture along the centre of each strip. Fold over pastry, seal edges with a fork, and brush with egg. Slice into 12 rolls and arrange on tray.
- Bake for 20 minutes until golden brown. Serve hot or cold.