Lentil Stuffed Pastry Wreath

Directions

1. Set a large skillet over medium-high heat and cook bacon until crisp. Remove chopped bacon with a slotted spoon to a paper towel lined plate. Add onion to the bacon fat and sauté until translucent, about 5 minutes. Stir in cooked lentils.
2. In a large bowl, add cooked onions, lentils, chopped vegetables, and cooked bacon. Season with salt and pepper.
3. Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment paper. Arrange the 16 triangles of dough with narrowest points facing inward and overlap the pieces in a wreath shape, leaving a 4 inch circle in the centre. Brush the area where the pieces overlap with egg wash and press down to flatten. Brush both the narrow and wide edges of pastry with egg wash.
4. Place about 1 tsp (5 mL) of Boursin cheese in the middle of each triangle. Top with a heaping Tbsp of lentil vegetable filling on each triangle. Fold the wide edges over filling, then fold the narrow tips over filling. Some filling will be visible. Carefully brush egg wash over pastry and sprinkle with sesame seeds and salt. Bake for 30-35 minutes until golden. Let rest for 5 minutes before sliding onto a serving platter and slicing into wedges. Garnish with rosemary and other herbs in the middle. Serve warm.