1. Cook lentils as per packet instructions, should be around 40 minutes. Once cooked, drain and set aside. Heat the oven to 200°c. Remove the pastry from the fridge while prepping the patties, it will be easier to work with if it’s room temperature when it comes to making the pastries.

2. Meanwhile, heat a large pan over a medium heat. Once hot, add half the oil and mushrooms. Cook for 5 minutes, stirring frequently. Once softened, add the tamari and stir to coat. Cook for another 3-4 minutes until caramelised. Set aside.
3. Once mushrooms are cooked, add the rest of the oil and butternut squash. Try to arrange the squash evenly so it's touching the pan. Then cover and cook for 4 minutes. Flip, add a little water if necessary, and cover. Cook for another 3-4 minutes until slightly softened but not fully cooked.
4. Add nuts to the food processor and pulse a few times until a crumb like texture forms. Then add sweet potatoes, mushrooms, garlic pepper and thyme, and pulse to combine. Add lentils and pepper and pulse to loosely combine but be careful not to purée. There should still be small chunks of squash and a few loose lentils.
5. Transfer mixture to a large mixing bowl and add tomato paste and stir until a loose dough forms. Then add breadcrumbs. The texture should be easy to pack but still have a few loose pieces.
6. Taste and adjust flavour as needed depending on your preferences.
7. Divide the mix into 6 equal sized servings and shape into small round burger patty shapes.

FOR THE POCKETS

1. Cut the pastry in half lengthways, then into three. Add 1 tbsp of tomato puree to the centre of each piece and place one patty directly on top of the tomato puree. Fold the edge of the pastry over the parry, as if you’re trying to cover it. The edges should cover the sides, but not the top. Then fold the bottom bits of the pastry as if you’re folding the edges of a present. Make sure to press down to keep the pastry in place. Lightly brush the edges with oil. Then place the pockets on a baking tray and cook for approximately 20 minutes, until the pastry is fully cooked and golden.

FOR THE PARCELS

1. For the parcels, cut the pastry in half lengthways, then down the centre of each piece. As with the pockets, add 1 tbsp of tomato puree to the centre of each and place a patty on top. Then fold over the corners of each to make the parcels. Squeeze the excess pastry together at the edges and down the sides. The patty should be fully covered in the pastry. Once again, brush the edges lightly with oil. Place on a baking tray and cook for 20-25 minutes until the pastry is cooked and golden.

Serve and enjoy!