Tue Jan 02 2024
Filo Pastry Roll With Lentil Walnut Filling
This filo pastry roll is a vegan version of the Turkish “burek”. The lentil filling makes the dish filling enough to serve as a main, but you can also serve it as a side dish in smaller portions.
SERVINGS:
COOKING TIME:
Ingredients
Lentil Filling
- 230 g pre-cooked lentils, strained and rinsed
- 70 g walnuts, roughly chopped
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp paprika
- 2 tsp vegetable broth powder
- 80 g plant-based feta cheese
- salt and pepper to taste
Other
- 10 sheets filo pastry
- 5 tbsp plant-based butter, melted
- 2 tbsp olive oil
- 2 tbsp sesame seeds
- 0.25 cup plant-based neutral yoghurt
- few leaves fresh mint
Instructions
- Preheat the oven to 200 degree celsius and line a large baking sheet with parchment paper.
- Heat a skillet with oil to medium heat. Add the onion and garlic and cook until the onion turns slightly transparent, about 5 minutes.
- Add in all spices (paprika, broth powder, salt and pepper) as well as the lentils and let cook for another 3 minutes, stirring frequently.
- Crumble in the feta cheese and add walnuts to the skillet, stirring frequently until the feta cheese starts to melt. Take the pan off the heat.
- Assemble the filo pastry, by taking two sheets of filo pastry and brush with melted butter. Spread the filling along the long side of the filo pastry and roll up until a tight roll. (similar to rolling up cinnamon buns) and place on the parchment paper on the prepared baking sheet, swirling the filo pastry around itself as you place it.
- Repeat until you run out of filling while continuing to spin the lengths of pastry around the previous ones. Brush the filo pastry roll with olive oil and top with sesame seeds.
- Bake in the oven for about 20 minutes or until golden brown. Take out and leave to slightly cool. Once cold, top the roll with yogurt and fresh mint.