Easy lentil pastries served on a tray

Easy lentil pastries

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(2 ratings)

Prep: 20 mins Cook: 20 mins


Makes 24 (serves 6 as a starter)

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal353
  • fat22g
  • saturates9g
  • carbs26g
  • sugars2g
  • fibre4g
  • protein9g
  • salt1.3g
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  • 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…


  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.

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Comments, questions and tips

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Frantic Flapjack
20th Mar, 2018
Instead of making individual pastries, I filled the shortcrust pastry sheet with the ingredients and shaped into a sausage shape. Baked and sliced it up. This tasted really good and was very quick to make.
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