Stuffed Puff Pastry with Lentils and Mushrooms
Main course
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Cook Time
1 h 25 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
This stuffed puff pastry with lentils and mushrooms is a hearty, vegetarian main course that is also suitable as an appetizer. Red lentils, leaf spinach, button mushrooms and red onions form the basis of the filling. With the Thermomix®, the preparation for 4 servings takes about 85 minutes. The recipe is vegan and goes well with the autumn and winter season, also for festive occasions.
Ingredients (13 ingredients)
-
100 g Red lentils
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400 g Leaf spinach frozen
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300 g Button mushrooms
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4 Giant mushrooms
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1 Red onion
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2 EL Rapeseed oil native
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Salt
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Pepper
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1 Zehe(n) Garlic
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100 g Pecan nut kernels
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0.25 Bd. Thyme
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2 Rolle(n) Fresh puff pastry
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4 EL Oat drink
Preparation (19 steps)
Cook lentils
Cook 100 g red lentils according to package directions. Perform this step outside of the Thermomix.
Prepare spinach
Allow 400 g of frozen leaf spinach to thaw and squeeze well to remove excess water. Perform this step outside of the Thermomix.
Prepare mushrooms
Clean and chop 300 g of button mushrooms. Set aside 4 giant mushrooms.
Chop onion
Peel and halve 1 red onion and place in the mixing bowl. Chop 3 sec./level 5.
Sauté onion
Add 1 tbsp rapeseed oil native to the onions in the mixing bowl and sauté 3 min./120°C/level 1.
Sauté mushrooms
Add the chopped mushrooms to the onions in the mixing bowl and sauté for 5 min./120°C/level 1. Season with salt and pepper.
Cool mushrooms
Remove the mushrooms from the mixing bowl and let cool. Collect the mushroom broth and set aside.
Chop garlic
Peel 1 clove of garlic and place in the mixing bowl. Chop 3 sec./level 7.
Sauté garlic
Add 1 tbsp rapeseed oil native to the garlic in the mixing bowl and sauté 2 min./120°C/level 1 until golden yellow.
Sauté spinach
Add the squeezed spinach to the garlic in the mixing bowl and sauté 3 min./100°C/reverse rotation level 1. Season with salt and pepper.
Cool spinach
Remove the spinach from the mixing bowl and let cool.
Chop pecans
Place 100 g of pecan nut kernels in the mixing bowl and chop 4 sec./level 5.
Chop thyme
Wash, dry, pluck the leaves from 0.25 bunch of thyme and place in the mixing bowl. Chop 2 sec./level 8.
Mix filling
Place the cooked lentils, the fried mushrooms, the chopped pecans and the thyme in a bowl and mix. Perform this step outside of the Thermomix.
Prepare puff pastry
Preheat the oven to 200 °C top/bottom heat. Roll out 2 rolls of fresh puff pastry and cut out 4 oval or round shapes of approx. 15 cm diameter from each layer with a knife. Perform this step outside of the Thermomix.
Top puff pastry
Spread the spinach in the middle of 4 of the puff pastry shapes, leaving a little edge. Place the large mushrooms in the middle of the spinach, cover with the mushroom-lentil mixture and press into a round or oval shape with your hands. Perform this step outside of the Thermomix.
Close puff pastry
Place the second layer of puff pastry as smoothly as possible over the mixture and gently press down on the edges. Press the edge all around with a fork. Cut out a few stars from the remaining dough and decorate the roasts with them. Prick the puff pastry several times with a fork so that the dough shell does not burst. Perform this step outside of the Thermomix.
Brush puff pastry
Put 4 tbsp oat drink in a small bowl. Brush the puff pastry with the oat drink. Perform this step outside of the Thermomix.
Bake roasts
Bake the roasts in the preheated oven for about 25 minutes until the dough is golden brown. Carefully cut into pieces and serve warm. A (vegan) herb quark goes well with this. Perform this step outside of the Thermomix.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Nuts
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