Wild Mushroon Spinach and Puy Lentil Gallates With Chilli and Garlic Yoghurt
Serves: 4
Cost Cutting Eco Friendly Freezes Well
"Get your guests mingling over a this easy finger food"
Ingredients:
170g TOTAL Greek Yoghurt1 sheet puff pastry (shop bought ready rolled)
1 free-range egg, beaten
1 tbsp sesame seeds
1 bag baby spinach, wilted
100g mushrooms, diced
100g Puy lentils, shop bought ready cooked
1 garlic clove, crushed
1 red chilli, finely chopped
¼ tsp five spice
method:
- Cut 12 discs from the pastry sheet, brush with beaten egg and sprinkle with sesame seeds.
- Bake the discs in a heated oven 180C/350F/Gas 4 for approximately 10-15 minutes until golden. Leave to cool.
- Mix together the cooked spinach, mushrooms, lentils, garlic, chilli, five spice and Greek yoghurt and spoon a small amount onto the pastry discs.
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