Baked Lentil And Mushroom Turnovers

Ingredients

• 6 oz lentils
• 6 oz mushrooms
• 1 English onion, chopped very fine
• 1 oz butter
• 2 tsp lemon juice
• Salt and pepper to taste
• 6 oz Allinson fine wheatmeal
• 2 oz butter or vegetable butter
• Water, as needed

Method

1. 1 Pick and wash lentils; cook in minimal water until absorbed and soft.
2. 2 Peel, wash, and chop mushrooms and onion; fry in butter.
3. 3 Add mushrooms, onion, lemon juice, and seasoning to lentils; mash into a firm puree and cool.
4. 4 Mix wheatmeal, butter, and water to form a paste; roll thin and cut into 4-inch squares.
5. 5 Place lentil mixture on squares, moisten edges, fold over, and press to seal.
6. 6 Bake in a floured tin for 15 minutes; serve with brown sauce, vegetables, and potatoes.