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Curried Lentil Wellingtons on a plate

Curried Lentil Wellingtons

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup dried green or brown lentils rinsed
  • 2 1/2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons tomato paste
  • 1 egg beaten (for filling)
  • Salt and pepper to taste
  • 2 sheets frozen puff pastry thawed
  • 1 egg beaten (for egg wash)
  • Sesame seeds for topping optional

Method
 

  1. Combine lentils and broth in medium saucepan; boil, reduce heat, and simmer 20-25 minutes until tender and liquid absorbed. Cool completely.
  2. Heat oil in skillet over medium; sauté onion about 5 minutes until soft. Add garlic, curry powder, and cumin; cook another minute.
  3. Combine lentils, onions, breadcrumbs, parsley, tomato paste, and one beaten egg in a large bowl; season with salt and pepper. Mix well; refrigerate until completely cool.
  4. Preheat oven to 400°F. Roll out pastry; cut each sheet into 2 rectangles. Divide filling among 4 rectangles, centered with a border.
  5. Brush edges with egg wash; top with remaining rectangles and fork-seal edges. Cut small top vents.
  6. Brush tops with egg wash; sprinkle with optional sesame and place on parchment-lined baking sheet. Bake 25-30 minutes until golden brown and puffed.