Ingredients
- Boiled lentils
250g250g - Puff pastry
1roll1roll - Plant-based drink
2tablespoons2tablespoons - Tomato paste
1teaspoon1teaspoon - Fresh fennel
1tablespoon1tablespoon - Olive oil
1tablespoon1tablespoon - Ground pepper
1g1g - Sesame seeds
1tablespoon1tablespoon
Preparation
- STEP 1 OF 7
Preheat the oven to 180°C.
- STEP 2 OF 7
Drain the lentils into a bowl and add the pepper, oil, tomato paste, and wild fennel. Mix well and set aside.
- STEP 3 OF 7
Roll out the puff pastry and cut it first into 4 equal wedges, then cut each wedge into 3, to obtain 12 thin equal triangles.
- STEP 4 OF 7
Place about 1 tablespoon of filling on the widest part of each triangle, and make three small cuts from the tip towards the lentils with a sharp knife.
- STEP 5 OF 7
Fold the tips over the base to enclose the lentils, forming a fan. Be careful not to let the lentils spill out!
- STEP 6 OF 7
Place the fans on a baking sheet lined with parchment paper.
- STEP 7 OF 7
Brush them with the plant-based drink, sprinkle with the seeds, and bake for 20 minutes.
Suggestions
Oven
Baking sheet
General Information
Storage notes
Store in the refrigerator for up to 2 days.
More information
Serve hot or warm, perhaps accompanied by a good red wine.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 429.74 |
Carbohydrates (g) | 43.04 |
of which Sugars (g) | 2.18 |
Fat (g) | 23.12 |
of which Saturates (g) | 11.32 |
Protein (g) | 12.01 |
Fiber (g) | 6.55 |
Sale (g) | 0.26 |
- Proteins12.01g·14%
- Carbohydrates43.04g·51%
- Fats23.12g·27%
- Fibers6.55g·8%