Step 1

Drain the lentils, then mash using a potato masher.

Step 2

Grate the carrot, onion and defrost pastry sheets, then cut in half. Lightly whisk the egg.

Step 3

Mix the carrot, onion, lentils and egg together, then spread down the middle of each pastry half.

Step 4

Brush one side with egg wash and then roll the pastry together with the filling to one side.

Step 5

Brush the pastry with egg wash and sprinkle with poppy seeds.

Step 6

Place onto greaseproof paper on a tray and bake at 210C for 20 minutes or until golden brown.