Preparation

Finely chop the onion and the carrot then fry them in extra virgin olive oil, making a soffritto; add 2 bay leaves for a few minutes’ cooking. Once the soffritto is a golden colour, remove the bay leaves and add the drained lentils and a dash of tomato concentrate. Cook them for around ten minutes. Blend it all together and set aside. With a cup, cut discs around 15cm in diameter from the puff pastry. Place the discs in suitable moulds (a cupcake tin will be fine), put them in an oven pre-heated to 180º for 15 minutes, until the tartellette is golden brown. Meanwhile, prepare the cotechino sausage. Fill the tartellette with the lentil cream, then place 1 or 2 slices of still-warm cotechino. Put it back in the oven at 180º for 5-10 minutes. Remove them from the oven and, before serving, garnish with the chutney.