Sweet Potato & Lentil Wellington Serves 4
Ingredients
1 Large sweet potato diced ½ Red onion very finely chopped 1 teaspon fennel seeds Knob of butter 100g Puy Lentils 2 cloves garlic finely chopped 1 Bay leaf 1 Organic veg stock cube 100g Feta cheese ½ Block of ready-made puff pastry Handful of baby spinach leaves 1 egg lightly beaten
Method
Rinse the lentils and cook with the garlic, bay leaf and veg stock. In the meantime boil the diced sweet potato until fairly soft. While this is happening roll out the pastry into a large rectangle approximately 12” x 10”. Tip the sweet potato into a colander to drain. In the same saucepan, quickly sauté the onions and fennel seeds. Remove from the heat and tip the sweet potato back in. Drain the lentils and add to the potatoes. Roughly mash the potatoes and lentils with a fork keeping some texture. Crumble the feta into the mash and stir through gently. Arrange the spinach leaves in a layer on one side of the pastry and then spoon over the mash. Use some egg wash to moisten the edges of the pastry, fold over and crimp the edges. Transfer the parcel to a non-stick baking tray and brush liberally with the egg wash. Bake in a medium hot oven until golden all over. Transfer to a chopping board and serve in slices with a tomato and basil sauce.
© Nick Beckett 2012