Lentil, Nut and Mushroom Slice

1/3 cup green lentils
1 tsp vegan beef stock (you could use any flavour stock)
2 leeks sliced
2 teaspoons of crushed garlic
2 tsp dried mixed herbs
3 cups of chopped mushrooms (I put them through the food processor)
¾ cup of chopped peanuts (But you could any nut. I just used what I already had chopped)
½ cup of corn kernels
½ cup of breadcrumbs
1 no egg
2 sheets of puff pastry
Salt & pepper
Soy milk
Place lentils in a pan, cover with water & bring to boil. Add stock & simmer until lentils are tender. (I ending up adding more water) Drain if necessary and sit to one side
Pre-heat oven to 180 degrees C
In a large fry pan, heat oil & fry up leeks & garlic until soft. Add herbs and mushrooms & cook for another 5 minutes or so
Transfer the mixture into a bowl, stir in nuts, corn, breadcrumbs, lentils, no egg & season
Place 1 sheet of thawed puff pastry onto a baking tray with baking paper
Scoop in mixture leaving a 1 cm edge
Place 2nd sheet of pastry on top & pressed down edges
Ensure edges are sealed
Use a knife to cut lines into the top sheet & brush with soy milk
Bake for 30-40 minutes or until golden
(I did have some mixture left over when I made this. It made great little rissoles coated in breadcrumbs)

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