I love stocking my freezer with hearty recipes that could be enjoyed for weeks on end. These savory lentil pastries are the perfect make-ahead snack or appetizer, and come together in just a few simple steps.
Sauteed onions, lentils and spices get cooked into a delicious filling then roll in puff pastry and baked until crisp. This vegetarian recipe is a delicious dish to serve at your next dinner party, holiday table, or even weeknight dinners.
This recipe used 2 puff pastry sheets that I cut into 2 pieces each. You’ll get 4 pastry rolls that can be cut into 5 pieces, which can be frozen and enjoyed for up to 3 months.
I like to serve these on Friday nights before our Shabbat dinner, but I’ve also been snacking on them all week with a little side salad and tahini.
What you’ll need to make lentil bourekas
- Puff pastry sheets. This recipe calls for 1 package or 2 sheets
- Cooked brown lentils. I like to save some time by using canned brown lentils or pre-steamed
- Diced onion, for a little added flavor
- Harissa. I also like to add a kick of spice to my meals. If you prefer a sweeter filling, you can leave out the harissa or substitute ketchup
- Date syrup. A little date syrup adds a touch of sweetness and richness to this recipe
- Spices: cumin, paprika, cinnamon, salt & pepper
- Whisked egg, to brush the tops
- Sesame seeds. I love using tricolor sesame seeds
- Start by sauteeing the onion in olive oil for about 5-7 minutes
- Add in the cooked lentils, spices, parsley, harissa and date syrup and mix together. Cook for another 3-4 minutes, gently mashing the lentils as they begin to soften
- Place your puff pastry sheet on a piece of parchment paper and gently roll it out from all sides. Cut each sheet in half, leaving you with 4 even-sized rectangular pieces.
- Add the lentil filling to the center of each puff pastry, making sure to leave space around the edges to close it. Fold the top edge over the filling, followed by the bottom edge, then fold the sides over to close the pastry. Gently pinch the opening to press it together, or gently mash it with a fork. Flip the pastry so that it’s open-side down. Repeat with remaining pastry and filling.
- Score the top of each pastry with a knife. Brush the tops with whisked egg and cover in sesame seeds. Bake for about 25-30 minutes until golden on top. Let cool for 10-15 minutes, then slice each roll into 5 pieces.
Tips & tricks for the perfect lentil pastry
- When filling the pastry, be sure to leave enough space around the edges to fold it
- When folding the edges over, press them down with your fingers to help prevent the pastry from opening
- Pinch the open side gently with your fingers or with a fork, then flip the pastry so that it’s open-side down
- If you prefer individual pastries, you can slice each pastry sheet into 9 squares, fill each center with the lentils, then fold them into a triangle, pressing down the edges with your fingers or a fork
Make ahead and freeze
This recipe is one of my favorites to keep around in the freezer. I like to pre-slice each baked roll into 5 pieces, then freeze them in a sealable bag. This way, I can take out as many pieces as we’ll eat!
You can also freeze these whole and reheat them when your ready to serve.
This recipe is SO good and hearty, I know you guys are going to love it! I included a video tutortial below to help ease the process of making it, which you also watch on my Instagram.
Other vegetarian recipes you’ll love:
Walnut Lentil Veggie Burgers
Puff Pastry Vegetable Pot Pie
Sheet-pan Tofu and Veggies
Lentil Bourekas (Pastry)
Ingredients
- 2 sheets puff pastry, thawed
- 2 cans cooked brown lentils- 3 cups total cooked
- 1 yellow onion, diced
- 1/2 cup parsley, chopped
- 1 tbsp harissa
- 1 tbsp date syrup
- 1 tsp cumin
- 1 tsp paprika
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg, whisked
- Sesame seeds, to top
- Olive oil
Tahini Sauce
- 1/4 cup tahini (sesame paste)
- 1/4 cup cold water
- 1.5 tbsp lemon juice
- 1 tsp garlic powder or 1 clove crushed garlic
- 1/4 tsp salt
Directions
- Preheat the oven to 400 F
- Heat a skillet on medium heat then drizzle in a little olive oil. Saute the onion for about 5-7 minutes until it begins to brown.
- Add in the cooked lentils, spices, parsley, harissa and date syrup and mix together. Cook for another 3-4 minutes, gently mashing the lentils as they begin to soften. Taste and adjust salt if needed.
- Place your puff pastry sheet on a piece of parchment paper and gently roll it out from all sides. Cut each pastry sheet in half, leaving you with 4 even-sized rectangular pieces. Add the lentil filling to the center of each puff pastry, making sure to leave space around the edges to close it. Fold the top edge over the filling, followed by the bottom edge, then fold the sides over to close the pastry. Gently pinch the opening to press it together, or mash it with a fork. Flip the pastry so that it’s open-side down. Repeat with remaining pastry and filling.
- Gently score the top of each pastry with a knife. Brush the tops with whisked egg and cover in sesame seeds.
- Bake the pastry for about 25-30 minutes until golden on top. Let cool for 10-15 minutes, then slice each roll into 5 pieces.
- Serve with a side of tahini sauce. Prepare the tahini by whisking the tahini, water, lemon juice and spices until smooth. Add water as needed if the tahini is too thick.
- Keep refrigerated for up to 4 days, or freeze the rolls sliced or unsliced for up to 3 months.
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