Lentil and Spinach en Croute

 I love my vegetables and of course you know I love my pastry, so this was shouting at me to make it this weekend.I liked the idea of using the curry and mango chutney to perk up the lentil and make them taste even more yummy!


Oven 180c

1 tbsp olive oil

150g chestnut mushrooms

150g baby spinach

290g jag of sliced chargrilled peppers

600g Puy lentils

2 tsp mild curry powder

2 tbsp mango chutney, I used Waitrose own extra spicy

375g block puff pastry

60g grated cheddar (save some for sprinkling on the top)

1 egg beaten

Heat the oil, on a medium heat add the mushrooms, cook a couple of minutes, then add the spinach, peppers, lentils, curry powder and the mango chutney, season and cook for another 3-4 minutes.

Line a tray with baking paper, roll out the puff pastry and spread half the mixture then top with the cheddar and then put the rest of the mixture on top. Brush edges of the pastry with the beaten egg and fold to enclose the filling you should be left with a giant sausage roll shape! Brush with the remaining egg wash and sprinkle the remaining cheddar on and place in the oven for 30 minutes, until golden brown, we served this will a salad and some more mango chutney!


6 thoughts on “Lentil and Spinach en Croute

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