Light Lentil Pastries

• shortcrust pastry↗320g g

  leaf

• French tomato greens and lentil puree250g pouch

  (we used Merchant Gourmet)

• feta↗100g g
• egg↗1

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Roll out the shortcrust pastry and cut it into 24 squares. Distribute the lentil puree and feta among the pastry squares, leaving a border around the edges. Beat the egg and brush a little on the pastry edges, then pinch to form a cross-shaped seam on top. Transfer the pastries to a large tray, brush with the remaining beaten egg and bake for 20 minutes until golden. Serve as an appetizer with greens.