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
  • Easy

Nutrition per serving

  • Calories 353
  • Carbohydrate 26
  • Fat 22
  • Fiber 4
  • Protein 9
  • Saturated Fat 9
  • Sodium 1.3
  • Sugar 2


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


  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.