Vegetarian Savory Meat Pastry
Satisfy your savory cravings with this delightful Vegetarian Savory Meat Pastry, a plant-based twist on a classic comfort food. Filled with a flavorful mixture of tender lentils, earthy cremini mushrooms, sweet grated carrots, and aromatic spices like cumin, coriander, and smoked paprika, this recipe proves you don’t need meat to enjoy a hearty treat. Encased in golden, flaky puff pastry, each triangle bursts with bold flavor and is perfect for appetizers, snacks, or even as a main dish. With a quick preparation time and simple steps, this vegetarian recipe is an ideal choice for both novice cooks and seasoned chefs. Serve these mouthwatering pastries warm with a fresh side salad or dipping sauce for a crowd-pleasing dish that’s certain to impress vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 grams cremini mushrooms, finely chopped
- 1 medium carrot, grated
- 400 grams canned lentils, drained and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets frozen puff pastry sheets, thawed
- 2 tablespoons milk, for brushing
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in minced garlic and cook for an additional minute until fragrant.
Add chopped mushrooms and grated carrot to the skillet. Cook for 7-8 minutes, stirring frequently, until the mushrooms release their moisture and turn golden.
Add drained lentils, soy sauce, tomato paste, ground cumin, ground coriander, and smoked paprika. Stir well and cook for 5 minutes, allowing the flavors to meld together.
Mix in chopped parsley, salt, and black pepper, then remove the skillet from heat and let the mixture cool slightly.
On a floured surface, roll out each puff pastry sheet into a 30x30 cm (12x12 inches) square. Cut each sheet into 4 equal squares.
Place a generous tablespoon of the filling into the center of each square.
Fold each pastry square into a triangle, sealing the edges by pressing with a fork.
Transfer the pastries to the prepared baking sheet. Brush the tops with milk to aid in browning.
Bake in the preheated oven for 20-25 minutes, or until golden and puffed.
Allow to cool slightly on a wire rack before serving warm.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.5 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 833 mg | 18% | |
*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.
