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Easy lentil pastries

Easy lentil pastries served on a tray

Easy lentil pastries

Name: Easy lentil pastries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 24 (serves 6 as a starter)
Ingredients: 320g shortcrust pastry sheet; 250g pouch French tomatoey green & Puy lentils (we used Merchant Gourmet); 100g feta; 1 egg

Miriam Nice

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Makes 24 (serves 6 as a starter)

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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Make savoury bakes the easy way – our tasty pastry pockets filled with lentil and feta are ideal for a quick lunch, starter or snack. They use just four ingredients

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

320g shortcrust pastry

sheet
250g pouch French tomatoey green & Puy lentils

(we used Merchant Gourmet)
100g feta
1 egg

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Nutrition: Per serving

kcal353
fat22g
saturates9g
carbs26g
sugars2g
fibre4g
protein9g
salt1.3g

Method

step 1

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.

Recipe from Good Food magazine, February 2018

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A star rating of 4 out of 5.2 ratings

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