Mushroom, Lentil & Pesto Wheels
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 1 x 320g sheet ready-rolled vegan puff pastry
- drizzle of olive oil
- ½ small white onions
- 2 garlic
- 150g mushrooms
- 1 x 14 oz tin green lentils
- 100g basil pesto
- big handful of spinach
- 1 teaspoon oat milk
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 200°C fan. Line a baking tray with baking parchment.
Step 2
Roll the pastry out on to the paper and place to one side.
Step 3
Place a large frying pan over a medium heat with a drizzle of olive oil, add the onion and cook for 5 minutes, until soft. Then add the garlic and cook for a minute or so, before adding the mushrooms. Let them cook for about 5 minutes.
Step 4
Add the lentils, pesto and spinach, cooking for a minute or so until the spinach wilts, then transfer the mix onto a plate and leave it to cool for about 10 minutes.
Step 5
Spoon the mix evenly onto the pastry, leaving a 2.5cm strip free along the top edge. Gently pat it down. Lightly brush the pastry edge with the oat milk.
Step 6
Roll the pastry lengthways away from you (so the strip at the top is the last part you roll), keeping it as tight as possible so that it creates a tight spiral. It should look like a big sausage roll. Make sure you seal the roll properly by firmly pressing down the strip at the top onto the pastry below.
Step 7
Use a serrated knife to cut the log into 12 even rolls, each piece should be about 3cm wide.
Step 8
Lay each roll, face up, on a baking tray, leaving 4–5cm between each one as they’ll expand as they cook.
Step 9
Bake for 20–25 minutes, until the pastry is golden.
Step 10
Save recipe for the next time?
