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Chetna Makan’s spicy bean rolls
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Makes: 10 - 12
2 tbsp sunflower oil
1 tsp cumin seeds
2 cloves garlic, finely chopped
1 large onion, finely chopped
20g fresh coriander leaves, finely chopped
400g can borlotti beans, drained and rinsed
1 green chilli, finely chopped
½ tsp salt
100g Essential Mature Grated Cheddar
1 British Blacktail Free Range Large Egg, beaten
320g puff pastry sheet
1 Heat the oil in a saucepan and add the cumin seeds. Once they start to sizzle, add the garlic and onion and cook for 2-3 minutes until softened. Add the coriander and transfer to a bowl.
2 Roughly mash the beans in a large bowl then add the onion mixture, chilli, ½ tsp salt and cheese and mash it a little with a potato masher, mixing it up well. Add ½ the beaten egg and combine it all.
3 Preheat the oven to 200°C, gas mark 6. Unroll the pastry on the work surface and spoon the filling lengthways along the centre of the rectangle. Brush the egg on both sides of the filling, then fold over the side of the pastry to firmly enclose the filling. Brush the pastry with the remaining egg and leave in the fridge for 15 minutes to set. If you have any egg remaining, brush the roll a second time then, using a sharp knife, cut into thick slices. Transfer to a baking tray and bake for 25 minutes until risen and golden.
4 Delicious served warm, or leave to cool and pack into a lunchbox or picnic basket.
Cook’s tip Prepare ahead and freeze the uncooked roll. Defrost in the fridge before baking and eat immediately.
Typical values per serving:
V Per bean roll (making 10)
This recipe was first published in April 2021.