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!
I also wanted to create a hearty main meal that would impress vegans & omnivores alike. Enter my Lentil Puff Pastry Pockets!
The Perfect Pockets
These pockets are filled with lentils, carrots, and fresh herbs and are seriously delicious. I used beans for this dish because they’re filling and add protein so that no one will ask you “where you get your protein?” (you know you get that question too).
Lentils are the star of this dish decided to use lentils because they’re not as “beany” as other beans (if you know what I mean). I figured they’d 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?
Puff Pastry – Easier to Use than You Think
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
Lentils are nutrition powerhouses. 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.
If you make these Lentil Puff Pastry Pockets, let me know what you think by ★ star rating it and leaving a comment below.
Lentil Puff Pastry Pockets
- 1 Tablespoon extra virgin olive oil
- 1 onion , chopped
- 4 cloves garlic , minced
- 1 stalk of celery , chopped
- 1 Cup of grated carrot
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 cup cooked lentils
- 4 Tablespoon tomato paste*
- 2 sheets of puff pastry (make sure it’s vegan)
- Flour for dusting work surface
- Olive oil for outside of puff pastry
- Defrost puff pastry to package directions.
- Preheat oven to 350 degrees.
- Add olive oil, onion, garlic and celery to pan and cook for about 5 minutes.
- Add carrots, rosemary and thyme 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 and roll out dough and cut to make 4 even squares about 9″ each (2 from each sheet).
- Place ¼ of mixture in each square.
- Fold up each side into the middle of the square and and pinch closed 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.
Please Note: The nutritional information is a computer generated estimate so these numbers should be used only as a guide.
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident in creating sustainable habits that align with their values and health goals. She shares easy gluten-free plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.