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person 5 people 
time 30 minutes


For the filling:
• 1 tsp oil
• 2 medium onions chopped
• 2 cloves of garlic chopped
• 60 g walnuts chopped
• 150 g closed cup mushrooms (chopped)
• 1 medium carrots
• 1/2 tsp each thyme, oregano
• 1/4 tsp cayenne
• 120 g cooked lentils
• 1 vegan puff pastry
• Salt and pepper

For the glaze/wash:
• 1 tbsp aquafaba
• 1 tbsp almond milk
• 1 tsp rapeseed oil
• ½ tsp maple syrup


    1. Place a large frying pan over a medium heat and add 1 tsp oil. Add onions and garlic and cook for about 5-8 minutes until golden brown, stirring occasionally. Add walnuts, mushrooms and carrots, season and cook for further 10 minutes. Stir in the lentils, thyme, oregano and cayenne pepper. Take off the heat and leave to cool.

    2. Pre-heat the oven to 200.C (190.C fan). Place a sheet of baking paper on a Magic Baking Tray, then unroll the puff pastry sheet on top.
    3. Spread the filling over the middle third of the pastry, making sure to leave about 2 cm boarder at the edge of pastry.
    4. Very carefully roll the pastry over the filling mixture until you have a log. Press down to seal the edges. Roll over the pastry so the seam is facing the bottom.
    5. Whisk all the ingredients for the glaze together, then brush lightly all over the pastry. Place the pastry in the fridge for about 20 minutes, then brush with some more of the glaze, and place back in the fridge for further 10 minutes.
    6. Place the pastry in the oven and bake for about 30 minutes until golden and flaky.


    Recipe created by @anna_banana_co -

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