British Keto Lentil Pastie
A British-inspired take on the traditional pastie, made with a keto-friendly crust and filled with lentils and vegetables.
Ingredients
- ●1 sheet xtra flaky pastry crust
- ●1 cup, rinsed and drained lentils
- ●1 medium, diced onion
- ●1 cup, sliced mushroom
- ●1 cup, chopped spinach
- ●1/4 cup, shredded cheddar cheese
- ●2 tbsp flaky british butter
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the pastry crust to a thickness of 1/8 inch.
- 3
In a pan, sauté the onion and mushroom until softened.
- 4
Add the lentils, spinach, and cheddar cheese to the pan and stir to combine.
- 5
Place the filling mixture onto one half of the pastry crust, leaving a 1/2 inch border around the edges.
- 6
Brush the edges of the pastry crust with the flaky british butter.
- 7
Fold the other half of the pastry crust over the filling and press the edges to seal.
- 8
Use a knife to cut a few slits in the top of the pastry crust to allow steam to escape.
- 9
Brush the top of the pastry crust with the flaky british butter and sprinkle with cheddar cheese.
- 10
Place the pastie on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry crust is golden brown.
- 11
Serve hot and enjoy!