Easy lentil, spinach and tomato puff pastry triangles

I have previously posted a recipe for Indian-spiced lentil and vegetable pastry puffs. Today's post is basically a simpler and quicker version of that recipe. These lentil-filled triangles are not as extensively flavoured as their Indian counterparts but they are still very enjoyable.

With the possible exception of puff pastry (although I do often have a pack in the freezer), these triangles use ingredients that I always have to hand: lentils, spinach, tomato paste and paprika. I suspect that these are kitchen staples for many of you too. Thus, they are a handy emergency meal if you want something that looks impressive but actually comes together in about 30 minutes. As a bonus, they are child friendly and pastry tends to help hide vegetables and legumes if you have people in your house who aren't fond of either!

As my pictures show, I use the term 'triangle' loosely  here. I am not very skilled with pastry (again, as the pictures show) and I made some triangles and some less clearly shaped parcels. Do whatever works for you - triangles are neat but the different shapes all taste the same.

I used a pack of Jus Roll puff pastry (which is vegan), which is two rolls at 320g each. This makes about 12 pastry triangles and would serve 4 to 6 with a salad-style side. If you're more dedicated than I am, you could make your own pastry instead.

Easy lentil, spinach and tomato puff pastry triangles

If using store bought pastry, these can be made and cooked in roughly 30 minutes

Makes 12 pastry triangles

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/2 cups cooked lentils (1 tin)

2 cups baby spinach, roughly torn or chopped

2 tbsp tomato paste

2 tsp dried paprika

640g (1 pack of Jus Rol) puff pastry

Non-dairy milk of choice, to brush the pastry

Method

Preheat your oven to 200'C (390'F) and line 2 baking trays with non-stick paper.

Combine the lentils, spinach, tomato paste and paprika in a bowl and stir to combine.

Cut your pastry into 12  triangles and lay out on the prepared baking trays. Spoon some of the lentil filling onto half of each triangle, leaving space around the edges to seal the pastry shut. Fold the other half of the pastry over and press the edges together to seal.

Brush with a small amount of non-dairy milk.

Bake for 10-15 minutes until golden brown.

What easy meals are you enjoying this week?

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