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
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Prep:20 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 353
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fat 22g
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saturates 9g
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carbs 26g
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sugars 2g
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fibre 4g
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protein 9g
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salt 1.3g
Ingredients
- 320g shortcrust pastry sheet
- 250g pouch French tomatoey green & Puy lentils (we used Merchant Gourmet)
- 100g feta
- 1 egg
Method
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.
