Suitable for freezing and and are ideal for the lunchbox.

What you need.

  • 1 can French ‘puy’ lentils, rinsed, drained
  • 1 onion, finely diced
  • 1 garlic glove, crushed
  • 1 carrot, grated
  • 1 zucchini, grated (excess moisture removed)
  • Handful spinach leaves, chopped
  • 1/2 cup rolled oats
  • 1 tb barbecue sauce
  • 1 egg, beaten (extra to brush on pastry)
  • Sesame seeds to sprinkle
  • Puff pastry or filo pastry

How to make:

  • Pre – heat the oven to 150 degrees C. Line two baking trays with baking paper.
  • Heat a frypan over medium heat, drizzle a little extra virgin olive oil and sauté onion and garlic until soft.
  • In a large mixing bowl, add cooked onions and garlic to lentils, rolled oats, carrots, zucchini, spinach, barbecue sauce and eggs and season with salt and pepper, and mix until well combined.
  • Divide mixture evenly into pastry parcels. If using puff pastry, brush a little egg mixture and sprinkle with sesame seeds. Bake in the oven for 30-35 minutes.





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