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Recipe Card

Lentil and Roasted Vegetable Filo Triangles

Ingredients

  • 1 Jus-Rol™ filo pastry sheets
  • 50g lentils, cooked
  • 1 Medium courgette, thickly sliced 
  • 2 medium red onions, peeled and cut in to wedges 
  • 1 green pepper, deseeded and cut into chunks 
  • 1  red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 Small aubergine, thickly sliced
  • 1tbsp sun dried tomato paste
  • olive oil for drizzling/ melted butter for brushing

Equipment required

  • Baking paper
  • Baking Sheet
  • Knife
  • Pastry Brush

Techniques used

Method

  1. Preheat oven to 200°C /400°F/ Gas M 6
  2. Lay vegetables on baking sheet, drizzle with oil and roast for 15 - 20 minutes until tender. Allow to cool. When cooled mix together with lentils and pesto and season to taste.
  3. Open out pastry sheets and cut in half down their length.
  4. Brush each strip lightly with butter and place spoonfuls of filling at one end of strip and fold up. Brush again with melted butter. .
  5. Lower heat in oven to 180°C/350°F/Gas M 4 and bake triangles for 12 - 20 minutes depending on the size you have formed.
  6. Lower heat in oven to 180°C/350°F/Gas M 4 and bake triangles for 20 minutes

Suggestions:

From each pack you will get 12 large triangles; 36 medium and 48 small ones.

If you are making the medium sized triangles you may need to cut the vegetables down in size.