Easy Lentil Pastries Recipes

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

Ingredients

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

Ingredients

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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