Easy lentil pastries
Ingredients
- Step 1 320g shortcrust pastry sheet
- Step 2 250g pouch French tomatoey green & Puy lentils (we used Merchant Gourmet)
- Step 3 100g feta
- Step 4 1 egg
Calories: 353
Carbohydrate: 26 g
Protein: 9 g
Fat: 22 g
Cook time: 40 minutes
Prep time: 20 minutes
Total time: 60 minutes
Servings: 246
TAGS
Lunch
Snack
Starter
Supper
Dinner dash
Fetum
lentil
Miriam Nice
Pastry
Starter
Supper
Directions
- Step 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.