Lentil Puff Pastry Pockets
The perfect addition to your holiday meal or any special occasion, these Lentil Puff Pastry Pockets are loaded with lentils, carrots, and fresh herbs. Did we mention they’re vegan?
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 onion, chopped
4 cloves garlic, minced
1 stalk of celery, chopped
1 cup of grated carrot
1 tsp fresh rosemary
1 tsp fresh thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup cooked lentils
2 Tbsp tomato paste
2 sheets of puff pastry (make sure it’s vegan, we used Pepperidge Farm)
Flour for dusting work surface
Olive oil for ouside of puff pastry
Defrost puff pastry to package directions.
Preheat oven to 350º F.
Add olive oil, onion, garlic, and celery to pan and cook for about 5 minutes.
Add carrots, rosemary, thyme, salt, and pepper 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, roll out dough, and cut to make 4 even squares about 9″ each (2 from each sheet).
Place 1/4 of mixture in each square and fold up 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.
Note: You may need to mix the tomato paste with a tiny bit of water to get it incorporated well.
Adapted from vnutritionandwellness.com
SERVINGS: Serves 4