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Mushroom and Lentil Puff Pastry Parcel Recipe

Name: Mushroom and Lentil Puff Pastry Parcel
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g butternut squash, diced; 1 large onion, finely chopped; 1 stick of celery, finely chopped; 3 cloves of garlic, minced; 300 g button mushrooms, finely chopped; 1 tbsp fresh thyme, chopped; 1 tbsp fresh rosemary, chopped; 200 g cooked green lentils; 50 g walnuts, roughly chopped; 50 g breadcrumbs; 2 tbsp soy sauce; 1 sheet of puff pastry; 2 tbsp olive oil; 1 tbsp balsamic vinegar; Salt and pepper to taste

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This is a yummy pastry filled with mushrooms and lentils. It's like a big, warm hug in a pastry blanket. You mix veggies, nuts, and lentils, wrap them in pastry, and bake it until it's golden.

Ingredients

500 g butternut squash, diced

1 large onion, finely chopped

1 stick of celery, finely chopped

3 cloves of garlic, minced

300 g button mushrooms, finely chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

200 g cooked green lentils

50 g walnuts, roughly chopped

50 g breadcrumbs

2 tbsp soy sauce

1 sheet of puff pastry

2 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper to taste

Method

Preheat your oven to 200°C (392°F).

Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until soft.

While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the onion and celery, and cook for 5 minutes until softened.

Increase the heat to medium-high and add the mushrooms. Cook for another 5 minutes until they release their moisture and start to brown.

Stir in the garlic, thyme, and rosemary, and cook for an additional minute. Remove from heat and set aside.

In a large bowl, combine the roasted squash, mushroom mixture, cooked lentils, walnuts, breadcrumbs, and soy sauce. Season with salt and pepper, and mix well.

Roll out the puff pastry on a lightly floured surface. Place the filling in the center of the pastry, leaving a border around the edges.

Fold the pastry over the filling to create a parcel, sealing the edges with a fork. Brush the top with balsamic vinegar for a glaze.

Place the parcel on a baking sheet lined with parchment paper. Bake for 45 minutes, or until the pastry is puffed and golden brown.

Let it cool for a few minutes before slicing. Serve warm with your favorite sides.

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