Lentil Pastry Rolls

While trying to figure out what to take to a family gathering, Indian samosas came to mind. This is only abstractly similar in that it uses puff pastry with a savory filling because I wasn’t sure the group I was fixing it for would be adventurous enough to try new spices. The end result is a meaty and filling appetizer that looks pretty, but is not very difficult to make.

I used masoor dal for my lentils, hoping the end result would have a reddish-orange hue. The breadcrumbs and balsamic vinegar made the end result look more brown than orange. I liked the texture and flavor of the masoor dal and would definitely use it again, but I would also use whatever lentils I had available if I couldn’t find those.

This recipe makes a lot and can easily be cut in half for a smaller yield.

Lentil Pastry Rolls

LENTIL PASTRY ROLLS

1 medium onion, chopped
2 Tbsp olive oil
1 1/3 cups lentils
4 cups vegetable broth
2 bay leaves
1/2 tsp garlic powder
2 tsp fennel seed
2 tsp smoked paprika
1/2 tsp salt
1 1/2 cups breadcrumbs
1 Tbsp balsamic vinegar
2 sheets of puff pastry (thawed)
1 egg
2 Tbsp milk

Preheat the oven to 425F.

Saute the onion in olive oil over medium-high heat until translucent, but still firm. Add the lentils, broth, bay leaves, and garlic and bring to a simmer. Cook for 25 minutes until the liquid is absorbed and lentils tender. Remove from heat and set aside to cool. Once the lentils are cool, combine with spices, breadcrumbs, and vinegar.

In a small bowl, whisk egg and milk and set aside.

Lay the puff pastry on a lightly floured surface and gently roll out length-wise; cut evenly in half. Arrange a strip of the lentil mixture down the middle of each sheet of pastry. Brush the egg mixture on either side of the lentil filling before folding and sealing the edges. Place on a greased baking sheet and brush the top with more egg wash.

Bake for 15-20 minutes until pastry is golden and puffed. Cool for 5 minutes, then slice each log into smaller pieces and serve warm.

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