Lentil Puff Pastry Pockets

• Vegetarian

• Produce

  • 1 cup Carrot
  • 1 stalk Celery
  • 3 cloves Garlic
  • 1 cup Lentils, cooked
  • 1/2 Onion
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh

• Canned Goods

  • 3 tbsp Tomato paste

• Baking & Spices

  • 1 Flour

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 Olive oil

• Bread & Baked Goods

  • 2 sheets Puff pastry

Found on vnutritionandwellness.com

Ingredients

• 1 TB extra virgin olive oil
• 1/2 an onion, chopped
• 3 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
• 3 TB tomato paste*
• 2 sheets of puff pastry (make sure its vegan)
• Flour for dusting work surface
• Olive oil for outside of puff pastry

Directions

• 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 1/4 of mixture in each square and fold up 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.