Ok, again, I kinda stole this recipe. But, again, I changed it to make it my own. The original recipe calls for crescent roles, but I didn't have any. What I did have was puff pastry. So here you have it.
Puff Pastry with Lentil Filling
- 1 sheet of puff pastry, thawed
- 1 cup lentils, cooked
- 1 cup frozen peas
- 1/2 an onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/4 cup marinara sauce
- Olive oil
Some tips about this recipe:
- When I made this recipe I had leftover filling. Not sure when I would get to the grocery store again to buy more puff pastry, I threw the extra filling into a vegetable soup I was making. But honestly, I could have eaten this filling with a fork, no pastry needed.
- You can use whatever vegetables or beans you like in the filling. Again (a recurring theme in my cooking) I just used what I had on hand.