- 320g shortcrust pastry sheet
- 250g pouch French tomatoey green & Puy lentils (we used Merchant Gourmet)
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 100g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 24 squares. Divide the lentils and feta between the pastry squares, leaving a border around the edge. Beat the egg and brush a little of it onto the edges of the pastry, then pinch together to seal in a cross shape at the top. Transfer the pastries to a large baking sheet, brush with the remaining beaten egg and bake for 20 mins until golden. Serve as a starter with dressed leaves.