If you're on the hunt for a meatless main to serve this holiday season (or for a special dinner), stop your scrolling! My Individual Puff Pastry Lentil Pies are the show-stopping savory centerpiece you've been looking for. Flaky pastry shells are stuffed with lentils, mirepoix, and fresh herbs and wrapped into a pretty package for a hearty and unforgettable cold weather entrée.
No matter what holiday you celebrate, it seems that November and December are always packed with parties, potlucks, dinners, and other festivities. I love all the celebrating, but finding tasty, crowd pleasing plant-based recipes for the holidays was something I had to learn along the way.
While my Pumpkin Vegetable Bake and my easy Vegan Pumpkin Pasta are oh so delicious, I also wanted to create a tasty, rib-sticking main course that would impress vegans & omnivores alike. Enter my Vegan Puff Pastry Lentil Pies!
These flaky pockets of goodness are stuffed with a cozy and comforting mix of French-inspired lentils with carrots, celery, onions, and fresh herbs that'll have everyone going back for more.
All the flavors are right at home next to other holiday favorites like cranberries, sweet potatoes, gravy and green beans. Need more holiday inspo? Check out my Vegan Thanksgiving recipe roundup!
Gluten-free? You can also turn the lentil pie filling into vegan shepherd's pies if you're gluten free - simply top individual ramekins of the lentils with my cauliflower mashed potatoes instead of using puff pastry, then give them a quick trip under the broiler!
Best of all, these eye-catching savory hand pies take just 10 minutes to prep, meaning you can actually enjoy the holidays with your guests instead of being chained to your kitchen. That, my friends, is a holiday miracle!
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What's In This Savory Puff Pastry Recipe?
This stunning vegan main is much simpler than you might think. Here's everything you'll need:
- Extra Virgin Olive Oil (optional) - This is my heart healthy fat of choice, but feel free to swap in what you generally use. Grapeseed or avocado oil are both good alternatives. If you don't use oil, feel free to use water to saute.
- Onion - Red, white or yellow onions (or even shallots!) will all work for this recipe. To save time and tears, opt for frozen chopped onions.
- Garlic - You know I love me some garlic powder, but we're pulling out the big guns for this vegan holiday centerpiece by using fresh cloves. If you get in a pickle, swap in ¼ teaspoon of garlic powder for each clove of fresh.
- Celery - Even if you're not a fan of raw celery, I highly suggest you try using it in this recipe. When cooked, it becomes vegetal and almost sweet, lending a big flavor boost to these savory hand pies.
- Carrot - I love grating my carrots for this recipe so their sweetness almost dissolves into the lentil mixture. Any color of carrot will work here, as will parsnips. Oh, and there's no need to peel them first - simply scrape the veg along the wide grates of your cheese grater.
- Fresh Rosemary - Fresh rosemary is a lovely, aromatic herb to keep on hand, and it does well as a potted plant. Remember to strip the leaves from the tough stems prior to use. If you don't have any fresh rosemary on hand, you can substitute a ½ teaspoon of dried rosemary instead.
- Fresh Thyme - If you're into plants, this is another charming addition to your windowsill. If you don't have any fresh thyme on hand, swap in ½ teaspoon of dried instead.
- Cooked Lentils - Depending on the type of lentil you choose, cook times will vary. Whole lentils usually cook in 15-20 minutes while split varieties may only take 6-8 minutes. You can also save time by using drained and rinsed canned lentils or vacu-sealed lentils from the refrigerator case of the store.
- Tomato Paste - You may need to thin the tomato paste out with some water for it to fully incorporate into the mix. If you have leftovers, you can freeze them into ice cubes for a quick hit of savory, umami flavor boosts whenever the need hits you!
- Puff Pastry - If you are using store-bought, be sure to opt for a brand that is vegan. You can also get fancy and try making this vegan puff pastry recipe from scratch.
- Flour - When you're working with pastry, having some flour for your rolling surface is a must to prevent sticking. If you're gluten free, make sure you choose a gluten free pastry brand/recipe and opt for a GF flour mix for dusting.
How to Make Lentil Hand Pies
You may have noticed I'm not a fancy cook; I mostly make dishes that are healthy without a lot of fuss. My Savory Lentil Puff Pastry Pockets may look difficult, but trust me: if I can do it, you can.
Step 1: Prep. Defrost puff pastry according to package directions. Preheat oven to 350 degrees.
Step 2: Sauté Aromatics. 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.
Step 3: Add Lentils. Turn off the heat and add lentils and tomato paste. Let mixture cool a bit (about 10 minutes).
Step 4: Roll Puff Pastry. 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).
Step 5: Assemble. Place ¼ of mixture in each square. Fold up each side into the middle of the square and and pinch closed like little presents.
Step 6: Brush & Bake. With a brush or napkin "paint" olive oil on the outside of the puff pastry. Bake for 25 minutes or until pastry is browned. Serve hot and enjoy!
How to Serve
Now that you have your vegan holiday main course under control, all that's left to do is fill out the rest of the menu! Here are some of my favorite pairings for these lentil hand pies:
- When it comes to sides, I don't feel like you need much for this savory lentil pie. A simple green salad will do, but if you're into having a full-on holiday feast, try my Maple Dijon Roasted Brussels Sprouts or Garam Masala Roasted Squash.
- Some of my favorite holiday appetizers are my Vegan Port Wine Cheese Ball and my Christmas Pinwheels.
- Since it's the holidays, dessert is a must. Try my Vegan Apple Crumble or my Gingerbread Hot Chocolate.
Tips & Tricks
This savory puff pastry recipe is actually very easy to execute. That said, I've learned some things along the way:
- When it comes to holiday cooking, work in stages! To save time, make the lentil filling up to three days in advance. Feel free to swap in canned or packaged cooked lentils to save a step.
- Remember to defrost your puff pastry! I usually leave it overnight in the fridge. Once thawed and rolled, it's not hard to work with. I'll be honest, I had never worked with puff pastry before doing these, but I was surprised how easy it was.
- Don't forget about your other dishes! If you're going to need your oven to cook other parts of your meal, make an oven schedule. This article has been indispensable for my holiday cooking.
- Use frozen or bagged veggies for faster prep. If you hate chopping onions and grating carrots, there's no shame in reaching for pre-prepped items from the grocery store. I recommend searching both the frozen veggie aisle and the produce department to price compare.
- Brush your pastry for a pretty appearance. In the world of pastry, egg washes are king when it comes to a shiny, glossy looking exterior on crispy items like croissants. To mimic that in a plant-friendly way, I use olive oil.
Are They Healthy?
I'm not about to shout the health virtues of puff pastry, BUT I am a firm believer that a healthy diet is all about moderation and enjoying food. Making these vegan puff pastry pockets for special occasions is well within those bounds.
Also, don't forget about all the other ingredients and the nutrients they bring to the table. For example:
- 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.
- Garlic and onions are part of the allium family, which has been linked to lower blood pressure and bad cholesterol.
Finally, don't forget that in contrast to other menu items that find their way onto the holiday dinner table, this plant based savory puff pastry hand pie recipe is a serious step up in terms of nutrition!
FAQs
Up to a point, yes. The lentil filling can be made up to three days in advance. For best results, though, I recommend that you assemble the puff pastry pockets no sooner than the morning of, and that you bake the hand pies right before serving.
Any leftovers will last in the fridge for up to 5 days.
I don't recommend freezing baked puff pastry, as it may become chewy and dense. For best results, eat within a few days of making it.
For any kind of pastry, I generally recommend using your oven or toaster oven for reheating to re-crisp the exterior. Preheat and bake at 300F for 10-15 minutes, or until warmed through. You could also reheat for a few minutes in the microwave but the puff pastry might get a little chewy.
Still Hungry?
Here are some more tasty recipes for cooler weather:
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Individual Vegan Puff Pastry Lentil Pies
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 stalk of celery chopped
- 1 cup carrot grated
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 cup cooked lentils
- 4 Tablespoon tomato paste*
- 1 teaspoon vegan worcestershire sauce optional (can sub coconut aminos)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 sheets of puff pastry (make sure it's vegan)
- Flour for dusting work surface
- Olive oil for outside of puff pastry
Instructions
- 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.
Notes
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Alix @A Hedgehog in the Kitchen says
These look very good! I love your puff pastry presentation of delicious and nutritious lentils! What a great idea!
Mary Ellen says
Thank you so much Alix! I really appreciate it!
onesonicbite says
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?
Mary Ellen says
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.
Rachel says
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!
Mary Ellen says
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!
Deborah @ Confessions of a mother runner says
Delicious! I am all about the lentils lately as well. Thanks for linking up today
Mary Ellen says
Thank you Deborah!
Sarah says
I love anything with puff pastry. It is seriously the best stuff on earth!
Mary Ellen says
It sure is! I actually ate 2 of these for dinner the night I made them and 2 for lunch the next day. I couldn't get enough of the puff pastry!
Ginny McMeans says
I would absolutely serve this as a main course for Thanksgiving. It sounds wonderful and looks like a recipe to serve to your loved ones.
Mary Ellen says
Thank you so much Ginny! I'm excited to have everyone try it!
Mel | avirtualvegan.com says
I love lentils and pastry so this is my kind of recipe. They look greta and perfect for a special meal!
Mary Ellen says
Thanks Mel! Lentils are my favorite too!
Cadry's Kitchen says
Puff pastry is magic. It makes everything delicious. I would be so happy with this as my Thanksgiving main dish. I'm on way over! 🙂
Mary Ellen says
Right? I have never used it before and now I'm obsessed!
Feel free to come over! The more the merrier!
Kari @ bite-sized thoughts says
I once made something a bit like this but mine were incredibly messy!! Yours are works of art 😀 I'll have to give your recipe a try and see if I can channel your presentation skills.
Mary Ellen says
Thank you so much Kari! I'll be honest and say that 2 of the 4 that I made were not anywhere near works of art lol. Once I got the hang of it, it was much easier. 🙂
Randi Tisdall says
I'm such a die-hard lentil fan and these look so good! I agree that they aren't as "beany" as other beans. Def need to add this to my grocery list:)
Mary Ellen says
Yes, I am obsessed with lentils (I type this as I eat the leftover lentils from these pockets lol)! Thanks so much Randi! <3
fitfoodiemama says
Oh my goodness. These look so good! Reminds me of a vegan version of "meat pockets" that my grandma used to make!
Mary Ellen says
Thank you so much! Let me know if you try them! Maybe they would be a nice meatless replacement but still reminder of your grandma's. 🙂
Courtney's Cookbook says
So pretty, and filled with such deliciousness, too-- looks like a winner to me!
Mary Ellen says
Thank you so much Courtney!
Amy Katz from Veggies Save The Day says
So fancy! What an impressive looking dish!
Mary Ellen says
Thanks so much Amy! <3
Johanna @ Green Gourmet Giraffe says
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
Mary Ellen says
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.
Kimmythevegan says
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!
Mary Ellen says
Thanks so much Kimmy! That means a lot!
Yes, aren't the napkins cute? I'm thinking of getting more.
Fly on out here and I'll cook a feast for you!
Julie @ Running in a Skirt says
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!
Mary Ellen says
Thanks Julie! I love puff pastry too! I have never used it before this though so I was happy to find it wasn't difficult. 🙂
Becky says
Oh my goodness, this looks so good! It would be beautiful on the Thanksgiving table.
Mary Ellen says
Thank you so much Becky! 🙂
Christine @ Run Plant Based says
These look perfect, would be awesome for a holiday party. Thanks!
Mary Ellen says
Thanks so much Christine! 🙂
Jenn says
What a beautiful dish! And that filling sounds divine! I might have to make myself one to take to my family's Thanksgiving! 🙂
Mary Ellen says
Thank you so much Jenn! Let me know if you try them! <3
Dianne says
These looks super tasty! I bet they'd be a big hit a a holiday potluck.
Mary Ellen says
Thanks Dianne! Ooh, that's a good idea, I'm totally bringing them to my next potluck!