Lentil and Roasted Vegetable Filo Triangles

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Easy
tray
12 Triangles
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20 minutes bake time

Perfect for nibbles or as a starter, try this recipe for lentil and roasted vegetable filo triangles – made with Jus-Rol’s filo pastry sheets.


Ingredients

  • Small check mark in a circle icon 1 Jus-Rol™ filo pastry sheets
  • Small check mark in a circle icon 50g lentils, cooked
  • Small check mark in a circle icon 1 Medium courgette, thickly sliced
  • Small check mark in a circle icon 2 medium red onions, peeled and cut in to wedges
  • Small check mark in a circle icon 1 green pepper, deseeded and cut into chunks
  • Small check mark in a circle icon 1 red pepper, deseeded and cut into chunks
  • Small check mark in a circle icon 1 yellow pepper, deseeded and cut into chunks
  • Small check mark in a circle icon 1 Small aubergine, thickly sliced
  • Small check mark in a circle icon 1tbsp sun dried tomato paste
  • Small check mark in a circle icon olive oil for drizzling/ melted butter for brushing
Equipment required
  • Baking paper
  • Baking Sheet
  • Knife
  • Pastry Brush

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.

Tips

  • 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.