Preheat the oven to 180°C.
Drain the lentils into a bowl and add the pepper, oil, tomato paste, and wild fennel. Mix well and set aside.
Roll out the puff pastry and cut it first into 4 equal wedges, then cut each wedge into 3, to obtain 12 thin triangles of the same size.
Place about 1 tablespoon of filling on the widest part of each triangle, and from the tip toward the lentils make three small cuts close together with a sharp knife.
Close the tips at the base to enclose the lentils, forming a fan. Be careful not to let the lentils spill out!
Arrange the fans on a baking tray lined with baking paper.
Brush them with the plant-based drink, sprinkle with the seeds, and bake for 20 minutes.
Oven
Baking tray
Store in the refrigerator for up to 2 days.
Serve hot or warm, perhaps accompanied by a good red wine.
Italia
| Energy (kcal) | 304.89 |
| Carbohydrates (g) | 44.73 |
| of which Sugars (g) | 2.15 |
| Fat (g) | 5.85 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 16.95 |
| Fiber (g) | 7.42 |
| Sale (g) | 0.13 |
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