Lentil & Spinach En Croute

Ingredients
1 tbs olive oil
100g Swiss brown mushrooms, sliced
3 cups (120g) baby spinach
150g bottled roasted capsicum strips (see note), drained
800g canned lentils, drained, rinsed
2 tsp mild curry powder
2 tbs mango chutney, plus extra to serve
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Greek-style yoghurt and salad, to serve
Method
1 tbs olive oil
100g Swiss brown mushrooms, sliced
3 cups (120g) baby spinach
150g bottled roasted capsicum strips (see note), drained
800g canned lentils, drained, rinsed
2 tsp mild curry powder
2 tbs mango chutney, plus extra to serve
375g block frozen puff pastry, thawed
1/2 cup (60g) finely grated cheddar, plus extra to sprinkle
1 egg, beaten
Greek-style yoghurt and salad, to serve