LENTIL AND SPINACH EN CROUTE

This one is for you Cindy Kearns . Preheat your oven to 180 deg C Heat a little rice bran oil in a pan over a medium heat . Cook 250 gm of sliced mushrooms until slightly softened . Add 100gm of baby spinach leaves , 150 gm of drained , roasted and sliced capsicum , along with 2 X 400gm cans of drained lentils , 1 dsp of bush curry and 2 tbs of fruit chutney . Season with siracha ,mince garlic and a tsp of minced ginger . Cook until the spinach has wilted , stirring all the while . Remove from the heat and let the mix cool completely . Line a baking tray with baking paper . Lay out one sheet of puff pastry Spread 1/2 the lentil mixture down the centre , top with 60 gm of grated cheese , then top with the remaining lentil mixture .. Place top of the pastry sheet over a lightly floured board , spread half the lentil mix down the centre and top with 60 gm of grated cheese then top with the remaining lentil mix. Brush the pastry edges with water , then fold over to enclose the mixture. Press the edges to seal . Place on the oven tray seam side down . Brush with a lightly beaten egg and sprinkle with extra cheese . Bake for 30 minutes in the preheated oven or until golden .