Mini Curried Lentil Wellingtons
Ingredients
Curried Lentil Filling
-
1
teaspoon
extra virgin olive oil
-
½
medium
onion, finely chopped
-
2
cloves
garlic, minced
-
2
tablespoons
water
-
1
medium
carrot, chopped
-
½
cup
brown mushrooms, chopped
-
½
cup
frozen peas, thawed
-
1
tablespoon
curry powder
-
¼
teaspoon
black pepper
-
½
cup
small green or brown lentils, uncooked
-
2
cups
vegetable broth
-
¼
cup
chopped walnuts
Pastry
-
1
package
vegan puff pastry dough squares, defrosted (1 pound 1.5 ounces; 8 5×5-inch squares)
-
½
cup
water
-
2
tablespoons
plant-based milk, plain, unsweetened
Instructions
- Heat olive oil in a skillet.
- Sauté onion and garlic for 4 minutes, then add water and stir.
- Add carrots, mushrooms, peas, curry powder, and black pepper; sauté for an additional 5 minutes.
- Add lentils and vegetable broth, stir to combine, cover, and simmer for about 15 minutes.
- Remove the lid and let simmer for another 15 minutes until the lentils are tender and liquid is absorbed.
- Stir in walnuts and remove from heat.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and lay out puff pastry squares.
- Fill the center of each pastry square with ¼ cup of filling.
- Moisten the bottom two edges of each pastry with water and fold over to form a triangle.
- Secure the edges with a fork.
- Brush the surface of the pastries with plant-based milk.
- Bake for 18-22 minutes until golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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