Autumn Recipe: Vegetable & Lentil Puff Pastry Leaves
Looking for a fun, wholesome bake that’s both delicious and family-friendly? These Vegetable and Lentil Puff Pastry Leaves are the perfect mix of comfort and creativity. Packed with tender butternut squash, hearty lentils (a great source of fibre & plant-based iron), and cheese, they’re a great way to incorporate extra veggies into little ones’ meals while still being a tasty treat for grown-ups too. Shaped like autumn leaves, they’re ideal for picnics, lunchboxes, or cosy snacks straight from the oven.
Makes around: 6 large ‘leaves’
Suitable from: 6+ months
Ingredients
* 1-2 Rolls of puff pastry (depending on size of your leaves)
* ½ bag of frozen butternut squash (around 200-250g)
* 1 tbsp oil or butter
* 1 small onion, finely chopped
* ½ a large courgette, finely diced
* 2 garlic cloves (minced)
* 1 tsp dried sage or type
* ½ tsp smoked paprika
* ½ can of green or brown lentils, drained and rinsed
* 75g grated cheddar cheese
* Egg or milk (for pastry wash)
Method
1. Preheat your oven to 180 °c and line a flat baking sheet (you may need two).
2. Start by cooking your butternut squash: either microwave it for 5-6 minutes or steam it until soft. Then, lightly mash with a fork until the mixture is broken down.
3. In a dry pan, heat your oil and add your onion. Sauté for 4-5 minutes, or until the vegetables are soft. Add the diced courgette and cook for an additional 4-5 minutes, until tender.
4. Stir in the garlic, herbs, and spices, and cook for an additional minute.
5. Add the mashed squash, lentils, and vegetables to a bowl. Mix well and stir in your cheese once the mixture has cooled slightly. Continue to allow to cool to room temperature before filling.
6. Unroll your pastry and roll it out a little more to make the pastry a bit thinner. Cut out a leaf shape, then duplicate this for the top. (Repeat for as many leaves as you’re making)
7. Fill one leaf with around 1 heaped tbsp of the vegetable and lentil mixture, leaving a margin for sealing. Place the duplicate pastry leaf on top, and either press the edges together with a fork or roll them in (like a pasty). Score leaf ‘veins’ on top.
8. Once you’ve made all your leaves, use a whisked egg or milk to brush over your pastry
9. Bake for 20-25 minutes until puffed and golden!
This recipe is from by Lucy Upton, The Children’s Dietitian, and author of ‘The Ultimate Guide to Children’s Nutrition’. Lucy is a specialist paediatric dietitian who supports children’s nutrition & eating habits.