Easy lentil pastries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24 (serves 6 as a starter)
Skip to ingredients
Ingredients
- 320g shortcrust pastry sheet
- 250g pouch French tomatoey green & Puy lentils (we used Merchant Gourmet)
- 100g feta
- 1 egg
Method
- 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.