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Ingredients

1 tablespoon olive oil
100g Swiss brown mushrooms, sliced
3 cups (120g) baby spinach
150g bottled roasted capsicum strips (see note), drained
800g canned lentils, drained, rinsed
2 teaspoons mild curry powder
2 tablespoons mango chutney, plus extra to serve
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Tamar Valley Greek Style Yoghurt, to serve
Salad, to serve

Method

Step 1 Heat oil in a pan over medium heat. Cook mushrooms, stirring, for 1 minute until it softens slightly. Add spinach, capsicum, lentils, curry and chutney. Season, then cook for 2-3 minutes until well combined and spinach wilts. Allow to cool completely.
Step 2 Preheat oven to 180°C. Line a tray with baking paper. Roll out pastry on a lightly floured surface to form a 40cm x 30cm rectangle. Spread half the lentil mixture down the centre, top with cheese, then remaining lentil mix. Brush pastry edges with water, then fold over to enclose filling, pressing to seal. Place on tray, seam-side down. Brush with egg and sprinkle with extra cheese. Bake for 30 minutes or until golden. Slice and serve with yoghurt, salad and extra chutney.

Lentil & spinach en croute

How to make Lentil & spinach en croute

Ingredients

Method