I created this recipe for our Christmas Day table – a perfect side dish or vegetarian show stopper!
The combination of sweet carrots and butternut squash, against the rich lentils creates a wonderful balance of flavours.
Be sure to leave either a gap in the top of your pastry knot, or at least pierce holes in it to ensure the steam can leave the parcel and not ruin your pastry.
(please try to ignore the slightly underdone pastry in my pictures – as usual, I was a bit behind on timings to get it out in time for the 2pm lunch!)
- 500g block of frozen puff pastry, thawed
- 1/2 butternut squash
- 3 cloves of garlic
- 400g lentils
- 1/2 white onion
- 2 large carrots
- 2 sun-dried tomatoes
- 4 tbsp sugar
- 2 tsp balsamic vinegar
- Large splash of white wine
- 2 tsp turmeric
- Vegetable stock cube
- 1 tbsp tomato purée
- Mixed herbs
- 1 egg
- Preheat your oven to Gas Mark 7/200oC
- Peel and chop the butternut squash into 1-2cm cubes
- Place in a roasting tray and drizzle in olive oil, whole cloves of garlic, turmeric, salt & pepper
- Roast in a medium heat oven for 30 minutes
- Finely cut up the onion and sauté in a large saucepan on a hot heat.
- Cut the sundried tomatoes finely almost into a paste before adding into the onion
- Pour in the tin of lentils followed by a 400ml tin-ful of hot water
- Stir in the stock cube, tomato purée, wine alongside a sprinkle of mixed herbs & pepper
- Leave to simmer on a low heat until the liquid has completely disappeared (after about 30 minutes)
- Whilst the others are roasting & bubbling away, wash and dice the carrots into 1cm cubes
- Cook in a saucepan with a drizzle of olive oil for 15-20 minutes on a low heat until soft. Adding in the sugar and balsamic vinegar once slightly softened after 5-10 minutes.
- Leave all three dishes to cook slightly whilst you roll out the puff pastry into a large square that is 1cm in the centre and only a few mm thin on the outer edges
- Pile up the roasted butternut squash, roasted garlic, carrots and lentils in the centre of the pastry
- Create and egg wash from a whisked egg and spread this around the edges of the pastry square
- Fold in the corners and edges to form a large parcel before twisting the top and leaving a steam hole
- Brush with the remaining egg wash and ensure there are no holes in the pastry case
- Bake in a hot oven for 30-40 minutes or until the case is all golden brown