Preheat the oven to 180°C.
Drain the lentils into a bowl and add the pepper, oil, tomato paste, and wild fennel. Mix well and set aside.
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.
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.
Fold the tips over the base to enclose the lentils, forming a fan. Be careful not to let the lentils spill out!
Place the fans on a baking sheet lined with parchment paper.
Brush them with the plant-based drink, sprinkle with the seeds, and bake for 20 minutes.
Oven
Baking sheet
Store in the refrigerator for up to 2 days.
Serve hot or warm, perhaps accompanied by a good red wine.
Italia
| 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 |
