Lentil and Potato Puff Pastry Cups

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Lentil and Potato Puff Pastry Cups

Bring these savory bites to your next holiday gathering or game day party and wow your friends and family! 

Ingredients

  • 2 Tablespoons ghee or butter
  • 1 small onion, chopped
  • ½ bunch cilantro, stems chopped, leaves roughly chopped and reserved
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili powder
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 green or red chili, finely chopped
  • 2 small (almost 2 cups) Yukon gold or sweet potatoes, peeled and diced
  • ½ cup red lentils, rinsed and drained
  • 2 cups water
  • 1 Tablespoon lemon juice (about one-half large lemon)
  • 5-6 green olives, chopped
  • 3 Tablespoons roasted and crushed pistachios, divided
  • 1 sheet Dufour puff pastry, thawed
  • 1 egg, whisked with one teaspoon water for egg wash

Harissa Vegan Yogurt Sauce with Pistachio

  • 1 cup Greek yogurt
  • 1 Tablespoon harissa
  • ½ tsp. ground cumin
  • Lemon juice from half lemon
  • Pinch of salt to taste
  • Sprinkle with 1 Tablespoon crushed pistachios and some cilantro leaves

Instructions

In a large skillet set over medium-high heat, add butter or ghee, onions, and cilantro stems. Sauté until almost tender, 6-7 minutes. Add the cumin, coriander, and chili powder and stir for about 30 seconds. Then stir in the garlic, ginger, and fresh chili. Sauté for another minute or so.

To the pan, add the potatoes, lentils, salt, and water. Cover and bring to a simmer for about 10 minutes, stirring occasionally. Uncover and simmer for another 5-10 minutes until lentils and potatoes are tender and all the liquid is absorbed. Add the olives if using, 2 Tablespoons pistachios, lemon juice, and cilantro leaves. Allow to cool completely.

Preheat oven to 375° and line a rimmed baking sheet with parchment paper.

On a lightly floured board, roll the puff pastry sheet to about 10x14 inches. Use a 4-inch cookie cutter to cut out circles, place into the sections of a muffin tin, and place 1 Tablespoon filling onto each. Sprinkle with the more crushed pistachios, if desired. Bake for 20 minutes.

Mix yogurt, harissa, cumin, lemon juice, and salt in a medium serving bowl. Top with cilantro and crushed pistachios. Can be made ahead and stored in the fridge for 2-3 days.

Remove cups from the oven and serve with a swirl of the sauce.