I didn’t follow a specific recipe but this is what I did…
1 sheet of ready rolled puff pastry
1 tin lentils drained and rinsed (I actually used Bijoux Verts lentils, thought they were puy but I think any firm lentil would work)
8 cooked chestnuts, chopped
Half a large onion
2 cloves garlic
1-2 tbsps breadcrumbs or oats
1 tsp Butter or spread
1 Tbsp-ish harissa paste
Salt
1 egg, beaten (or water or plant milk if you prefer)
Fry onion and garlic on low heat until soft, add lentils, chestnuts and breadcrumbs, cook for 1-2 mins then stir in butter, harissa paste and salt. Cool completely (ideally in the fridge for a bit too).
Preheat oven to 180°C (fan)
Unroll pastry onto parchment and halve into two long strips.
Pile the mixture into a sausage-like shape along each strip, just off centre so you have more pastry on one side.
Brush the beaten egg along the smaller side of the pastry, fold the larger side over the mixture and press so it seals. Repeat for other strip.
Brush both rolls with the beaten egg and cut each roll into however many pieces you’d like. Stab each roll a couple of times to let steam escape while they cook.
Put the parchment on a baking tray and bake for 18 mins or so until golden.