Lentil Pasties
Golden, flaky, and packed with wholesome flavor, these Lentil Pasties are a vegetarian delight that's perfect for lunch, dinner, or on-the-go snacking. Featuring a hearty filling of tender green or brown lentils simmered with aromatic spices like cumin, paprika, and coriander, these savory hand pies are encased in buttery, puffed pastry for the ultimate comfort food experience. With a crisp, golden crust that's enhanced by an optional egg wash and sprinkled with sesame seeds, these easy-to-make pasties are as visually stunning as they are delicious. Ideal for meal prep or as a crowd-pleasing appetizer, this recipe combines nutrient-rich lentils with classic pastry techniques, delivering a delicious balance of flavor and texture in every bite. Pair these lentil pasties with a fresh green salad or enjoy them straight from the oven as a standalone treat!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 2 Garlic cloves, minced
- 1 cup Dry green or brown lentils, rinsed
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Frozen puff pastry sheets, thawed
- 2 tablespoons All-purpose flour (for dusting)
- 1 Egg, beaten (optional, for egg wash)
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Heat olive oil in a large skillet over medium heat. Sauté the onion and carrot until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the lentils, vegetable broth, tomato paste, ground cumin, paprika, ground coriander, salt, and black pepper. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25-30 minutes, or until the lentils are tender and the liquid has mostly absorbed.
Remove the lentil mixture from heat and let it cool completely before assembling the pasties.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll out the thawed puff pastry sheets. Cut them into 6 equal squares (three squares from each sheet).
Spoon about 2-3 tablespoons of the cooled lentil mixture onto one half of each puff pastry square, leaving a border around the edges.
Fold the other half of the pastry over the filling to create a triangle. Press the edges together with a fork to seal, and transfer the pasties to the prepared baking sheet.
Brush the tops of the pasties with beaten egg for a golden finish, if using. Sprinkle with sesame seeds, if desired.
Use a knife to cut a small slit or two on the top of each pasty to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and allow the pasties to cool slightly before serving.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 23.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 329 mg | 25% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2561 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
