Sweet Potato And Lentil Pockets

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, add the diced sweet potatoes and lentils. Cover with water and bring to a boil. Reduce heat and let it simmer for about 20-25 minutes or until the sweet potatoes and lentils are tender. Drain and set aside.

3. In a skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes.

4. Add the cooked sweet potatoes and lentils to the skillet. Sprinkle with ground cumin, smoked paprika, salt, and pepper. Stir well to combine and allow the flavors to meld for a few minutes. Remove from heat and mix in the chopped cilantro.

5. On a lightly floured surface, roll out the puff pastry sheets. Using a round cutter or a small plate, cut the pastry into circles of your desired size.

6. Place a spoonful of the sweet potato and lentil mixture onto the center of each pastry circle. Fold the pastry over the filling, creating a half-moon shape. Press the edges together with a fork to seal the pockets.

7. Transfer the stuffed pockets onto the prepared baking sheet. Brush the tops with the beaten egg wash for a golden finish.

8. Bake in the preheated oven for 20-25 minutes, or until the pockets are puffed and golden brown.

9. Serve the Sweet Potato and Lentil Pockets warm as a main dish or pack them for a delicious on-the-go meal. These pockets can be enjoyed fresh from the oven or at room temperature, making them a versatile option for any occasion.