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Mushroom and Lentil Puff Pastry Parcel Recipe


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.


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


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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