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

These gallates are perfect served as canapes

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
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

15'-30'
Serves 4
INSTRUCTIONS
  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.

RECIPE COLLECTIONS