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Lentil Puff Pastry Pockets

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!  

Course Main Course
Cuisine American
Keyword lentil puff pastry pockets, puff pastry pockets
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 706 kcal
Author Mary Ellen

Ingredients

  • 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

Instructions

  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.

  9. Fold up each side into the middle of the square and and pinch closed like little presents.

  10. With a brush or napkin "paint" olive oil on the outside of the puff pastry.
  11. Bake for 25 minutes or until pastry is browned.

Recipe Notes

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

Nutrition Facts
Lentil Puff Pastry Pockets
Amount Per Serving
Calories 706 Calories from Fat 351
% Daily Value*
Fat 39g60%
Carbohydrates 66g22%
Fiber 25g104%
Protein 13.5g27%
Vitamin A 10500IU210%
Vitamin C 7.4mg9%
Calcium 50mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.