Shell Shaped Lentil Borek

Cook Time 1.5 hours

Servings 20


2 tbs. olive oil

1 onion, finely diced

1 clove garlic, finely chopped

½ tsp. cayenne pepper

1 ½ cups of cooked Puy lentils, cooked as per packet instructions

1 buffalo mozzarella ball, cut into small cubes

25g pecorino, finely grated

4 tbs. ricotta

1 ½ tsp. dried oregano

Salt and pepper

12 sheets of fillo pastry

¼ cup milk

¼ cup olive oil

¼ water

2 egg yolks

Black sesame or Nigella seed, to garnish


Pre heat the oven to 200C.

For the filling, sweat off onions and garlic in the olive oil until very soft. Turn the heat off and add the lentils, cayenne, salt and pepper, cheese and oregano. Mix until well combined.

Whisk together the milk, oil and water and heat.

Cut the rectangular fillo sheets into a square shape. Working with one sheet at a time, drizzle a little of the milk mixture over pastry and brush it evenly around. At one of the bottom corners of the fillo, using your thumb push the pastry upwards so it scrunches together. With your thumb still holding the scrunched pastry, fold the two sides down so they meet. Add a tablespoon of the lentil mixture on the bottom section and fold up into a parcel. Turn over to reveal the crinkled side and place on a greased baking tray. Repeat the process.

Brush the pastries with a little egg wash and sprinkle with the seeds. Bake for 20-25 minutes or until golden.


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