Lentils are a fabulous source of protein, and when combined with rich goats cheese and sweet roasted vegetables, provide a hearty yet tasty meal for the hungriest of mice!
INGREDIENTS
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75 gms dry, uncooked puy lentils
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100gms soft fresh goats cheese
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1 pepper
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1 onion
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Fresh herbs such as basil and parsley
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Vegetable stock powder
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Olive oil
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1 x 375g sheet of ready rolled puff pastry
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Egg, for glazing
Method
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Rinse the lentils in cold water, and put in a pan with a good thumb nail of water, a bay leaf, and half a teaspoon of vegetable stock powder. Bring to the boil, then leave to simmer gently for 20 mins until the lentils are soft and the liquid is absorbed. Once cooked, remove the bayleaf, and leave to cool. Turn oven on to 170 degrees.
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Remove the seeds from the pepper and cut each half into 2 or 3.
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Peel the onion, cut in half, then slice lengthways into wedges. Lightly toss peppers and onion in a splash of olive oil, season. Spread out on a non stick baking sheet and bake for 20 mins-remove when the peppers and onions are soft and caramelised, and leave to cool.
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Lightly flour the kitchen surface and roll the pastry slightly thinner than a £1 coin. Have a bit of beaten egg and a pastry brush ready. If you don’t have a ring mould, use a ramekin to layer the filling, then turn it over in the centre of the pastry sheet.
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Lightly press the lentils in the mould, then a layer of onion and pepper, then slices of goat’s cheese and topped with a few more lentils and fresh herbs.
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Measure the amount of pastry needed to cover the filling, then neatly cut the excess. Brush the edges with egg glaze, then bring together and squeeze gently until the pastry seals the filling and you’ve no gaps. Using a palette knife carefully slide the parcel onto baking parchment and then on to a baking sheet.
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Chill for 15 – 20 mins.
Bake at 190/200 degrees for 25 minutes, and remove when golden.
Serve hot or at room temperature.
