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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Monday, 22 August 2011

Family Sized Vegetable and Lentil Pastry Roll

This is a great low faff dinner or picnic lunch recipe that I make often as it uses ingredients that I normally have in the cupboard and freezer.  It's really versatile and you can adapt the fillings to whatever you happen to have in your cupboards or fridge.  Sun dried tomato, mozzarella, spinach and lentils works really well with some fresh or dried mixed herbs instead of the curry powder and mango chutney.  Leftover cooked cubes of pumpkin and other leftover cooked mixed vegetables with the lentils, curry powder and mango chutney work well too.

1 Tblsp olive oil

100g mushrooms, sliced

120g (3 cups) spinach

150g roasted pepper strips, well drained or 1 finely chopped fresh pepper

2 x 400g cans of lentils, drained and rinsed

2 tsp mild curry powder

2 Tblsp mango chutney, plus extra to serve

375g block puff pastry, defrosted if frozen

60g (1/2 cup) finely grated cheddar

1 free range egg, beaten

Heat oil in a pan over a medium heat. Cook mushrooms and fresh pepper if you are using it, for a couple of minutes until they soften slightly.  Add the spinach, roasted peppers (if you are using  them), drained and rinsed lentils, curry powder and mango chutney.  Season everything to taste and then cook for 2-3 minutes until everything is well combined and the spinach has started to wilt.  Allow this mixture to cool completely.

Whilst the mixture is cooling, preheat your oven to 180°C.  Line a baking tray with non-stick baking paper. Roll out the pastry on a lightly floured surface to form a 40cm x 30cm (12 inch x 16 inch) rectangle. Spread half the lentil mixture down the centre of the pastry, top with the grated cheese, then put the remaining lentil mix on top.  Brush the pastry edges with water, and then fold it over to enclose filling.  Press it well to seal it and put it on the baking tray seam-side down.  Brush the with beaten egg and sprinkle with a little extra cheese if you like. 

Bake the pastry roll for about 30 minutes or until its golden brown.  Slice the pastry roll and serve it with some plain yoghurt, salad greens and extra mango chutney.

1 comment:

  1. Delicious...this is why I nominated you for the MADs! xxx

    ReplyDelete