Wild Mushroon Spinach and Puy Lentil Gallates With Chilli and Garlic Yoghurt
"Get your guests mingling over a this easy finger food"
- Serves:
- 4
- Ready in:
Method
- 1
Cut 12 discs from the pastry sheet, brush with beaten egg and sprinkle with sesame seeds.
- 2
Bake the discs in a heated oven 180C/350F/Gas 4 for approximately 10-15 minutes until golden. Leave to cool.
- 3
Mix together the cooked spinach, mushrooms, lentils, garlic, chilli, five spice and Greek yoghurt and spoon a small amount onto the pastry discs.
Wild Mushroon Spinach and Puy Lentil Gallates With Chilli and Garlic Yoghurt was taken from 73 of COOK VEGETARIAN
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- 1
Cut 12 discs from the pastry sheet, brush with beaten egg and sprinkle with sesame seeds.
- 2
Bake the discs in a heated oven 180C/350F/Gas 4 for approximately 10-15 minutes until golden. Leave to cool.
- 3
Mix together the cooked spinach, mushrooms, lentils, garlic, chilli, five spice and Greek yoghurt and spoon a small amount onto the pastry discs.
"Get your guests mingling over a this easy finger food"
Wild Mushroon Spinach and Puy Lentil Gallates With Chilli and Garlic Yoghurt was taken from 73 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
