Description
A delightful and hearty plant-based pastry packed with colorful vegetables and protein-rich lentils, perfect for any occasion.
Ingredients
Scale
- 1 sheet of puff pastry
- 2 cups mixed vegetables (carrots, mushrooms, spinach, etc.)
- 1 cup cooked lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 egg (for egg wash) or plant-based milk (for vegan option)
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the chopped onion and minced garlic over medium heat until translucent, about 3-4 minutes. Add mixed vegetables and cook until tender, roughly 5-7 minutes.
- Stir in the cooked lentils, thyme, rosemary, salt, and pepper, cooking for a few more minutes to meld the flavors.
- Roll out the puff pastry, place the vegetable mixture in the center, fold over, and seal the edges. Brush the top with egg wash or plant-based milk.
- Bake for 25-30 minutes until the pastry is puffed and golden brown. Allow to cool slightly before slicing.
Notes
For a crispy base, consider pre-baking the puff pastry before adding the filling. You can customize the filling with different vegetables or spices as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg