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- 400 g drained brown lentils
- 1 grated carrot
- 1 grated onion
- 3 sheets of thawed puff pastry
- 2 eggs
- 1 teaspoon poppy seeds
Drain the lentils, then mash them with a potato masher.
Grate the carrot, onion and thaw the puff pastry sheets, then cut in half. Lightly beat the egg.
Mix carrot, onion, lentils, and egg, then roll in half of each puff pastry half.
Brush one side with egg and then roll the dough together with the filling to one side.
Brush the dough with egg and sprinkle with poppy seeds.
Place on greaseproof paper in a tray and bake at 210 ° C for 20 minutes or until golden brown.