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Wild Mushroom, Spinach & Puy Lentil Gallates with Chilli & Garlic Yoghurt

COOK
15'-30'
Ingredients

170g FAGE Total

1 sheet puff pastry (shop bought ready rolled)

1 egg, beaten

1 tbsp, sesame seeds

1 bag baby spinach, wilted

100g mushrooms, diced

100g puy lentils, shop bought ready cooked

1 clove garlic, crushed

1 red chilli, finely chopped

¼ tsp five spice

    Steps
  1. Cut 12 discs from the pastry sheet, brush with beaten egg and sprinkle with sesame seeds.
  2. Bake the discs in a heated oven 180°C / 360°F / Gas Mark 4 for approximately 10 -15 minutes until golden. Leave to cool.
  3. Mix together the cooked spinach, mushrooms, lentils, garlic, chilli, five spice and FAGE Total yoghurt and spoon a small amount onto the pastry discs.
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