Easy lentil pastries
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Easy lentil pastries

By Miriam Nice

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

  • Prep:20 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 353
  • fat 22g
  • saturates 9g
  • carbs 26g
  • sugars 2g
  • fibre 4g
  • protein 9g
  • salt 1.3g

Ingredients

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

Method

  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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