• 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 x 250g pack chestnut mushrooms, brushed clean and finely chopped
  • 150 g mixed nuts
  • 100 g dried red lentils, rinsed
  • 100 g cooked chestnuts, crumbled
  • 1 x 375g pack Sainsbury’s Ready Rolled Light Puff Pastry
  • 3 tbsp almond milk


  1. 1

    Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large, non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 6 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high, add the mushrooms and cook for a further 6 minutes.

  2. 2

    Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whizz in the food processor until coarsely ground.

  3. 3

    Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.

  4. 4

    Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.

  5. 5

    Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.

  6. 6

    Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.

Nutritional Details

Each serving provides
  • Energy 2089kj 499kcal 25%
  • Fat 28.8g 41%
  • Saturates 7.3g 37%
  • Sugars 7.7g 9%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 955kj/228kcal

Each serving provides

41.7g carbohydrate 4.9g fibre 15.8g protein

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