Lentil and spinach en croute

Name: Lentil and spinach en croute
Prep time: 100 min
Cook time: 35 min
Total time: 135 min
Yield: 3
Ingredients: 1 tablespoon olive oil; 100g Swiss brown mushrooms, sliced; 3 cups (120g) baby spinach; 150g bottled roasted capsicum strips, drained; 800g canned lentils, drained, rinsed; 2 teaspoons mild curry powder; 2 tablespoons mango chutney, plus extra to serve; 375g block frozen puff pastry, thawed; 1/2 cup (60g) finely grated cheddar, plus extra to sprinkle; 1 egg, beaten; Greek-style yoghurt and salad, to serve

1 rating

1h 40m

35m

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by Valli Little

delicious. team

Oct 02, 2015

Slice through the crisp pastry and dig into the hearty vegetarian filling with that sweet mango chutney powering up the flavour.

1 tablespoon olive oil
100g Swiss brown mushrooms, sliced
3 cups (120g) baby spinach
150g bottled roasted capsicum strips, drained
800g canned lentils, drained, rinsed
2 teaspoons mild curry powder
2 tablespoons mango chutney, plus extra to serve
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Greek-style yoghurt and salad, to serve

Method

1.

Heat oil in a pan over medium heat. Cook mushrooms, stirring, for 1 minute until they soften slightly. Add spinach, capsicum, lentils, curry and chutney. Season, then cook for 2-3 minutes until well combined and spinach wilts. Allow to cool completely.
2.

Preheat oven to 180°C. Line a tray with baking paper. Roll out pastry on a lightly floured surface to form a 40cm x 30cm rectangle. Spread half the lentil mixture down the centre, top with cheese, then remaining lentil mix. Brush pastry edges with water, then fold over to enclose filling, pressing to seal. Place on tray, seam-side down. Brush with egg and sprinkle with extra cheese. Bake for 30 minutes or until golden. Slice and serve with yoghurt, salad and extra chutney.