Description
This vegan recipe for Mini Curried Lentil Wellingtons, each a crisp individual puff pastry filled with a delicious blend of lentils and spices, is great as an appetizer, entrée, holiday feature, or sophisticated hand-held sandwich at a picnic.
Ingredients
Curried Lentil Filling:
- 1 teaspoon extra virgin olive oil
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons water
- 1 medium carrot, chopped
- 1/2 cup brown mushrooms, chopped
- ½ cup frozen peas, thawed
- 1 tablespoon curry powder
- ¼ teaspoon black pepper
- ½ cup small green or brown lentils, uncooked
- 2 cups vegetable broth
- ¼ cup chopped walnuts
Pastry:
- 1 package (1 pound 1.5 ounces; 8 5×5-inch squares) vegan puff pastry dough squares, defrosted (if you can’t find squares, try sheets and slice them into about 5×5-inch squares)
- 1/2 cup water
- 2 tablespoons plant-based milk, plain, unsweetened
Instructions
- In a large skillet, heat olive oil.
- Sauté onion and garlic for 4 minutes. Add water and stir.
- Add carrots, mushrooms, peas, curry powder, and black pepper and sauté for an additional 5 minutes, stirring frequently.
- Add lentils and vegetable broth, stirring to combine. Cover, and let simmer for about 15 minutes, stirring occasionally. Then remove lid and allow to simmer for another 15 minutes, until liquid is absorbed, and lentils are tender but not mushy. Adjust moisture as needed by adding water if too much is lost to evaporation during cooking. Should achieve a moist texture, with no residual liquid.
- Stir walnuts into mixture and remove from stove.
- Preheat oven to 400 F.
- Prepare pastry by lining a baking sheet with parchment paper. Lay out 8 puff pastry squares evenly over the baking sheet.
- Fill the center of each pastry square with ¼ cup of filling.
- Place water in a small dish. Moisten your fingertips with water and swipe across the bottom two edges of each pastry.
- Fold over the top edge of the pastry to line up with the bottom edge, forming a triangle.
- Dip a pastry brush in a small dish of water and moisten the bottom edge of the pastry.
- Using a fork, secure the top edge to the bottom edge of the pastry by pressing with the fork around the entire edge.
- Place plant-based milk in a small dish. Dip a pastry brush into the plant-based milk and moisten the surface of the pastries with the brush.
- Place in the oven and bake for 18-22 minutes, until golden brown.
- Remove and enjoy!
Notes
This recipe is excellent served with this Pomegranate Sauce with Mandarins.
To make this recipe gluten-free, use gluten-free puff pastry.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Cuisine: American