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Lentil pigs in blanket

Lentil pigs in blanket

A popular player in the Christmas dinner game, this plant-based pigs in blanket recipe means you can keep make your roast dinner plant-based without having to compromise on the festive food experience

By @thelittleplantation


This recipe is a source of fibre and low in sugar

  • Serves 8

  • 30 Minutes

  • 3 pans

  • Beginner

Suitable for vegans and vegetarians

Puy Lentils


  • 1.5tbs olive oil
  • 1 large white onion, peeled, finely chopped
  • 1 celery stick, washed and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 250g, 1 pack Merchant Gourmet Simply Cooked Puy Lentils
  • 1/2tbs Dijon mustard
  • 60ml white wine
  • 1tsp dried thyme
  • 20g flatleaf parsley, washed and finely chopped
  • 40g breadcrumbs
  • 4tsp tamari sauce
  • Pinch of coarsely ground black pepper
  • 1tbs nutritional yeast
  • ½ tsp ground coriander powder
  • A handful of whole chestnuts, coarsely chopped
  • 2x320g ready rolled (vegan) puff pasty
  • Approximately 80ml of almond or oat milk
  • Sesame seeds (optional)
  • Mustard or ketchup to serve (optional)


  1. Preheat the oven to 200C.
  2. Heat the olive oil in a large pot over a medium heat, add the onion and celery and saute for approximately 5 minutes, before adding the garlic. Stir regularly for another 3 minutes until the onions become soft and translucent. Next, add the lentils, mustard and white wine, stir until the mixture is combined and the wine and any additional liquids have evaporated.
  3. Take the pot off the heat and add the thyme, parsley, breadcrumbs, tamari sauce, pepper, nutritional yeast, coriander powder and chestnuts and mix with a wooden spoon until fully combined. Allow the mixture to cool.
  4. Next, cut the 2 sheets of puff pastry in half, lengthwise, creating 4 long strips of puff pastry. With a brush, wet the edges of the puff pastry with vegan milk. Then, place the mixture in the centre of each puff pastry strip, leaving generous borders on each side and distributing the mixture in such a way that all 4 puff pastry strips have an equal amount.
  5. Fold the puff pastry strip, in half over the mixture, covering it well and, with a fork, seal the edges of the pastry. Repeat this for the remaining 3 puff pastry strips
  6. With a brush, wet the edges again with vegan milk to further seal them, you can also brush some milk over the top, and sprinkle some seeds on top; the milk will ensure the seeds stick to the puff pastry.
  7. Bake in the oven for 15-20 minutes or until the edges start to brown.
  8. Serve with a condiment of choice and enjoy.

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