Lentil Puff Pastry Pockets

Lentil Puff Pastry Pockets | These Lentil Puff Pastry Pockets are perfect for holidays and can be the meatless centerpiece to any meal!

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!  

Lentil Puff Pastry Pockets | These Lentil Puff Pastry Pockets are perfect for the holidays or any time you want to impress. They're a delicious meatless centerpiece to any meal!

The holidays are upon us! I’ve already shared my Pumpkin Vegetable Bake that would be a great side dish but with all the festivities coming up I also wanted to create a main meal that would impress vegans & omnivores alike. Enter my Lentil Puff Pastry Pockets!

These pockets are filled with lentils, carrots and fresh herbs and are seriously delicious. I wanted to use beans for this dish because they’re filling and add protein so that no one will ask you “where you get your protein?”. I decided to use lentils because they’re not as “bean-y” as other beans (if  you know what I mean). This way they would be more tempting to even the pickiest of eaters. But really, who wouldn’t want to chow down on one of these cute little pockets?

Lentil Puff Pastry Pockets | These Lentil Puff Pastry Pockets are perfect for the holidays and can be the meatless centerpiece to any meal!

Lentil Puff Pastry Pockets Cooking

You may have noticed I’m not a fancy cook. I mostly make dishes that are healthy without a lot of fuss. My Lentil Puff Pastry Pockets may look difficult, but trust me, if I can do it, you can.

To save time I actually made the lentils the day before. Then all I had to do was cook up the veggies and make little pockets out of puff pastry the next day. I’ll be honest, I had never worked with puff pastry before doing these but I was surprised how easy it was. Once thawed and rolled, it’s not hard to work with. After rolling, I placed the cooled lentil/carrot mixture in the center and wrapped them up like little presents!

Lentil Puff Pastry Pockets Nutrition

Lentils are nutrition powerhouse. They’re a good source of fiber, protein, iron, potassium, magnesium, and vitamin B-6. Carrots contain beta carotene (for eye health) as well fiber and vitamin C.

Lentil Puff Pastry Pockets | These Lentil Puff Pastry Pockets are perfect for the holidays and can be the meatless centerpiece to any meal!

These Lentil Puff Pastry Pockets are a perfect centerpiece for holiday meals! Click To Tweet


Lentil Puff Pastry Pockets

Yield: Serves 4


  • 1 TB extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 stalk of celery, chopped
  • 1 C of grated carrot
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 c cooked lentils
  • 4 TB tomato paste*
  • 2 sheets of puff pastry (make sure it's vegan)
  • Flour for dusting work surface
  • Olive oil for outside of puff pastry


  1. Defrost puff pastry to package directions.
  2. Preheat oven to 350 degrees.
  3. Add olive oil, onion, garlic and celery to pan and cook for about 5 minutes.
  4. Add carrots, rosemary and thyme and cook for another few minutes.
  5. Turn off the heat and add lentils and tomato paste.
  6. Let mixture cool a bit (about 10 minutes).
  7. 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).
  8. Place 1/4 of mixture in each square and fold up like little presents.
  9. With a brush or napkin "paint" olive oil on the outside of the puff pastry.
  10. Bake for 25 minutes or until pastry is browned.


You many need to mix the tomato paste with a tiny bit of water to get it incorporated well.

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42 thoughts on “Lentil Puff Pastry Pockets

  1. I love puff pastry!! This looks soooo good! The lentils add some great protein to a meal that would otherwise be lacking for vegetarians or vegans!

  2. Holy moly girl – these look insane! Completely delicious. I think lentils were actually a good idea over beans as they are smaller and go more with your cute pocket motif 😉 And what a gorgeous napkin! I loved mine so much, I ordered some dishcloths.
    Wish I could celebrate Thanksgiving with you and your cute pockets!

  3. I love how you have folded the pastry – looks pretty enough for a holiday platter. What sort of lentils did you use – I could live on lentils but am often lazy with brown ones and buy them tinned for fast meals but I love cooking red lentils from scratch

    1. Thank you so much Johanna! I used French lentils so I guess they’re the brown ones. Maybe I should specify that in the recipe too. I’m pretty sure you could use tinned lentils for this recipe. I made mine the night before.

  4. This looks beautiful. I’m always so intimidated by puff pastry. Or any pastry for that matter, actually. I don’t like making my own pie crusts because they give me anxiety! Haha!

    1. I used to be too but getting the store bought brand was so easy to use! I was actually surprised! I don’t make my own pie crusts either becasue it would stress me too much too!

  5. I recently made some fancy looking apps with puff pastries for Thanksgiving, I was a little surprised. One the major brand was vegan, who knew? My husband did a double take when we were grocery shopping. It is also much easier than phyllo dough. I might try making something similar today with leftovers, I have some extra pie dough that I could make pockets with. Not the same but might as well give it a go right?

    1. Yes, definitely! Sometimes the best recipes come about after giving things a try. 🙂

      I was totally surprised how easy puff pastry was to use. And yes – I was also surprised that a few brands I’ve seen are vegan. I almost bought some phyllo dough and went with the puff pastry – so glad I did if the phyllo dough is not as easy to use.

  6. Do you think making these ahead of time and freezing them is OK? I would like to get them ready on Thursday and bake them on Sunday for dinner. They look amazing! A great substitution for my vegan siblings and I.

    1. Hi Michelle! Thanks so much for stopping by! My puff pastry came frozen and on the package it said to not re-freeze the pastries so I’m not sure I’d try it. What I did for Thanksgiving and probably will do again for Christmas is I made the lentil mixture a few days ahead and then all I had to do that day was defrost the pastry, roll it and add the filling before baking. It didn’t take long at all to roll and fill the pastry dough. I hope you and your siblings like the pockets and have a wonderful holiday!

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