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Easy lentil pastries

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
  • Makes 24 (serves 6 as a starter)
  • Easy
  • Makes 24 (serves 6 as a starter)
  • Easy
  • Calories 353
  • Carbohydrates 26
  • Saturated Fat 9
  • Sugar 2
  • Protein 9
  • Fat 22
  • Fibre 4
  • Salt 1.3

Nutrition per serving

  • Calories 353
  • Carbohydrates 26
  • Saturated Fat 9
  • Sugar 2
  • Protein 9
  • Fat 22
  • Fibre 4
  • Salt 1.3

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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