I have previously posted a recipe for Indian-spiced lentil and vegetable pastry puffs. Today’s post is basically a simpler and quicker version of that recipe. These lentil-filled triangles are not as extensively flavoured as their Indian counterparts but they are still very enjoyable.
With the possible exception of puff pastry (although I do often have a pack in the freezer), these triangles use ingredients that I always have to hand: lentils, spinach, tomato paste and paprika. I suspect that these are kitchen staples for many of you too. Thus, they are a handy emergency meal if you want something that looks impressive but actually comes together in about 30 minutes. As a bonus, they are child friendly and pastry tends to help hide vegetables and legumes if you have people in your house who aren’t fond of either!
As my pictures show, I use the term ‘triangle’ loosely here. I am not very skilled with pastry (again, as the pictures show) and I made some triangles and some less clearly shaped parcels. Do whatever works for you – triangles are neat but the different shapes all taste the same.
I used a pack of Jus Roll puff pastry (which is vegan), which is two rolls at 320g each. This makes about 12 pastry triangles and would serve 4 to 6 with a salad-style side. If you’re more dedicated than I am, you could make your own pastry instead.
Easy lentil, spinach and tomato puff pastry triangles
If using store bought pastry, these can be made and cooked in roughly 30 minutes
Makes 12 pastry triangles
- 1-1/2 cups cooked lentils (1 tin)
- 2 cups baby spinach, roughly torn or chopped
- 2 tbsp tomato paste
- 2 tsp dried paprika