Individual Vegan Puff Pastry Lentil Pies
These Lentil Puff Pastry Pockets are perfect for a holiday or any special occasion! Filled with lentils, carrots, and fresh herbs, they can be the meatless centerpiece to any meal!
Servings 4
Calories 706kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 stalk of celery chopped
- 1 cup carrot grated
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 cup cooked lentils
- 4 Tablespoon tomato paste*
- 1 teaspoon vegan worcestershire sauce optional (can sub coconut aminos)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 sheets of puff pastry (make sure it's vegan)
- Flour for dusting work surface
- Olive oil for outside of puff pastry
Instructions
- Defrost puff pastry to package directions.
- Preheat oven to 350 degrees.
- Add olive oil, onion, garlic and celery to pan and cook for about 5 minutes.
- Add carrots, rosemary and thyme and cook for another few minutes.
- Turn off the heat and add lentils and tomato paste.
- Let mixture cool a bit (about 10 minutes).
- Sprinkle some flour on your work surface and roll out dough and cut to make 4 even squares about 9" each (2 from each sheet).
- Place ¼ of mixture in each square.
- Fold up each side into the middle of the square and and pinch closed like little presents.
- With a brush or napkin "paint" olive oil on the outside of the puff pastry.
- Bake for 25 minutes or until pastry is browned.
Notes
Tomate Paste: You may need to mix the tomato paste with a tiny bit of water to get it incorporated well.
Nutrition
Calories: 706kcal | Carbohydrates: 66g | Protein: 13.5g | Fat: 39g | Fiber: 25g | Vitamin A: 10500IU | Vitamin C: 7.4mg | Calcium: 50mg | Iron: 5mg