Quick & Easy

Zucchini lentil pasties

Make your own delicious and healthy treats of zucchini lentil pasties. Have them cold on a picnic or warm for a meat-free dinner or after school snack. Smaller ones can be made for cocktail parties.
zucchini lentil pasties
6 Item



1.Blend or process flour and butter until combined; with motor operating, add enough of the water until mixture just forms a ball. Knead lightly on floured surface until smooth. Cover; refrigerate about 20 minutes or until firm.
2.Meanwhile, cook onion, garlic, curry powder, ginger and sambal oelek, uncovered, in large non-stick saucepan 1 minute. Stir in lentils and the extra water; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until all liquid is absorbed. Remove from heat; stir in zucchini.
3.Roll out pastry on floured surface until 5mm thick; cut out six rounds using 12cm cutter. Divide filling among rounds; brush edges with some of the egg white. Fold rounds to enclose filling; pinch edges together to seal. Brush with remaining egg white; place on baking paper-covered oven tray. [Can be made 1 day ahead to this stage and refrigerated, covered.]
4.Make the chilli and coriander sauce. Combine tomato, the water, juice, sugar and sauces in medium saucepan; stir over low heat until sugar dissolves. Bring to a boil; reduce heat. Simmer, uncovered, about 10 minutes or until sauce thickens; remove from heat. Cool; stir in coriander.
5.Bake, uncovered, in moderately hot oven about 25 minutes or until well browned. Serve with chilli and coriander sauce.

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