Yield: 4 to 6 servings

Curried Lentil Filling:

1 tsp extra virgin olive oil

½ medium onion, finely chopped

2 cloves garlic, minced

2 Tbsp water

1 medium carrot, chopped

½ cup brown mushrooms, chopped

½ cup frozen peas, thawed

1 Tbsp curry powder

¼ tsp black pepper

½ cup small green or brown lentils, uncooked

2 cups vegetable broth

¼ cup chopped walnuts

Pastry:

1 package vegan puff pastry, defrosted (1 pound 1.5 ounces cut into 8 5-by-5-inch squares)

½ cup water

2 Tbsp plant-based milk, plain, unsweetened

In a large skillet, heat the olive oil.

Sauté the onion and garlic for 4 minutes. Add water and stir.

Add the carrots, mushrooms, peas, curry powder and black pepper and sauté for an additional 5 minutes, stirring frequently.

Add the lentils and vegetable broth, stirring to combine. Cover and let simmer for about 15 minutes, stirring occasionally. Then remove the lid and allow to simmer for another 15 minutes until the liquid is absorbed and the lentils are tender but not mushy. Adjust moisture as needed by adding water if too much is lost to evaporation during cooking. Should achieve a moist texture, with no residual liquid.

Stir the walnuts into the mixture and remove from the stove.

Preheat the oven to 400ºF.

Prepare the pastry by lining a baking sheet with parchment paper. Lay out 8 puff pastry squares evenly over the baking sheet.

Fill the center of each pastry square with ¼ cup of filling.

Place water in a small dish. Moisten fingertips with water and swipe across the bottom two edges of each pastry.

Fold over the top edge of the pastry to line up with the bottom edge, forming a triangle.

Dip a pastry brush in a small dish of water and moisten the bottom edge of the pastry.

Using a fork, secure the top edge to the bottom edge of the pastry by pressing with the fork around the entire edge.

Place plant-based milk in a small dish. Dip a pastry brush into the plant-based milk and moisten the surface of the pastries with the brush.

Place in the oven and bake until golden brown, about 18 to 22 minutes.

Recipe and photo courtesy of Sharon Palmer, MSFS, RDN

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