Easy Lentil Pastries Recipes

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EASY LENTIL PASTRIES



Easy lentil pastries image

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

Provided by Miriam Nice

Categories     Lunch, Snack, Starter, Supper

Time 40m

Yield Makes 24 (serves 6 as a starter)

Number Of Ingredients 4

320g shortcrust pastry sheet
250g pouch French tomatoey green & Puy lentils (we used Merchant Gourmet)
100g feta
1 egg

Steps:

  • 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.

Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

LENTIL PASTIES



Lentil Pasties image

A veggie version of my corned beef pasties, these can also be served hot or cold as a picnic or for lunch.

Provided by English_Rose

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs shortcrust pastry
8 ounces onions, peeled and finely chopped
8 ounces carrots, peeled and finely diced
1 lb cooked lentils (puy)
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
salt and pepper
1 egg, beaten, for glazing

Steps:

  • Heat the oven to 400°F.
  • Roll out the pastry and cut out 6 circles 8in in diameter.
  • Heat the oil and cook the onions and carrots slowly in it until soft.
  • Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
  • Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.

Nutrition Facts : Calories 865.7, Fat 50.2, SaturatedFat 12.2, Cholesterol 35.2, Sodium 792.4, Carbohydrate 87.7, Fiber 13, Sugar 5.4, Protein 17.4

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