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Lentil & spinach en croute
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Prep Time:
100 minutes
Cook Time:
35 minutes
Total Time:
135 minutes
Impress your guests with this show-stopping vegetarian main dish!
Ingredients:
  • 18.20 gm olive oil
  • 100g Swiss brown mushrooms, sliced
  • 120g spinach
  • 150g bottled roasted capsicum strips (see note), drained
  • 800g canned lentils, drained, rinsed
  • 5.00 gm mild curry powder
  • 40.00 gm mango chutney, plus extra to serve
  • 375g block frozen puff pastry, thawed
  • 60g cheddar cheese
  • 1 egg, beaten
  • Tamar Valley Greek Style Yoghurt, to serve
  • Salad, to serve
Instructions:
  • Heat oil in a pan until shimmering. Stir in mushrooms for 1 minute until they soften. Mix in spinach, capsicum, lentils, curry, and chutney. Season, then stir for 2-3 minutes until everything is combined and spinach wilts. Let it cool completely before serving.
  • 1. Preheat the oven to 180°C and line a tray with baking paper. 2. On a lightly floured surface, roll out pastry into a 40cm x 30cm rectangle. 3. Spread half of the lentil mixture down the center, top with cheese, then layer the remaining lentil mix. 4. Brush the pastry edges with water, fold over to enclose the filling, and press to seal. 5. Place the pastry on the tray, seam-side down. 6. Brush with egg and sprinkle with extra cheese. 7. Bake for 30 minutes or until golden. 8. Slice and serve with yogurt, salad, and extra chutney.

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