Onion And Lentil Wellington
Ideal for vegetarian Sunday lunch
Ingredients
- 150 g red lentils
- 400 ml water
- 2 tablespoons olive oil
- 3 medium onions peeled and sliced
- 1 tablespoon sugar
- 1/2 large lemon finely grated zest and juice
- 1 tablespoon rosemary chopped
- 375 g pack pre-rolled ready made puff pastry
- 1 egg beaten
Instructions
- Put the lentils and water in a small pan
- Bring to the boil, stir and simmer until soft, stirring frequently - (Add more water if they get too dry but the mixture needs to be thick) - about 15 minutes
- Add a little salt and leave to cool, then chill in the fridge
- Meanwhile, fry the onions in the olive oil until they start to brown
- Add the sugar and cook until caramalised
- Preheat the oven to 220 degrees C
- Stir the onions through the lentils
- Add the lemon zest and juice
- Add the rosemary and and some black pepper
- The mixture can be chilled for up to 48 hours now if you are preparing in advance
- Lay the pastry falt on a greased baking sheet
- Spoon the lentil mixture into the middle in a fat sausage shape, leaving a border at each end
- Wrap the pastry around the filling and press the edges together
- Seal the ends of the Wellington
- Brush the whole thing with a beaten egg
- Score diagonally with a sharp knife several times
- Bake for 20-25 minutes or until deep golden brown and puffed all over
- Cool for a few minutes before slicing