Lentil Crispy Pastry Recipe

Ingredients:

For the Pastries:
	Phyllo Dough (Baklava Dough)	1	Package
	Liquid Oil	1	Half Cup
	Starch	1	Rounded Tbsp
	Baking Powder	1	Tsp
	Sparkling Water	1	Bottle

For the Internal Mortar:
	Green Lentils	1.5	Cup
	Olive Oil	1/2	Half Cup
	Dry Onion (Medium size)	2	Qty
	Garlic	2	Clove
	Parsley (Leaves)	5	Sprig
	Tomato Paste	1	Tbsp
	Hot Pepper Sauce	1	Tbsp

For the Over:
	Egg Yolk	1	Qty
	Sesame	1	Half Tbsp
	Black Cumin	1	Tsp

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Instructions:

1. Soak the lentils in warm water for 10-15 minutes, drain and rinse.
2. Add three glasses of cold water. When it boils, reduce the heat and boil until the lentils are slightly soft. Strain the water and rinse with cold water.
3. On the other hand, finely chop the onion and garlic. Take the olive oil in the pan and heat it. Add the onion and garlic and fry until they become transparent, do not caramelize.
4. Add the tomato paste to the roasted onions and garlic and sauté together for 1-2 minutes. Add the boiled lentils. Mix a few turns and close the bottom.
5. When your lentil paste is warm, add finely chopped parsley leaves, salt and spices and close the lid. Rest for 10 minutes.
6. Take one of the baklava phyllo and apply only oil, spread the second phyllo on it. Apply the prepared soda, oil and starch mixture in equal amounts.
7. When you have completed five sheets of dough, place the lentil paste on the narrow side (one tablespoon per pastry). Wrap the dough loosely, without squeezing it too much.
8. Take the rolls on a baking tray with baking paper and cut them into 10-15 cm. Brush them with egg yolk and garnish with sesame and/or black cumin seeds.
9. Heat the oven at 180 degrees and fry your pastries in a controlled upside down setting until they turn colour. Cover the pastries you have taken out of the oven with a cloth and rest for 5 minutes and serve them warm. Enjoy your meal!

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