Name: Cheesy lentil pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 green capsicum, seeded, finely chopped; 2 garlic cloves, crushed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1/2 teaspoon dried chilli flakes; 400 gram can diced tomatoes; 400 gram can lentils, drained, rinsed; 2 sheets frozen shortcrust pastry, thawed; 1 cup grated tasty cheese; natural yoghurt, to serve; salad, to serve

Cheesy lentil pies

These cheesy lentil pies will satisfy your meat-free cravings while packing a flavourful punch. Full of protein and vegetable goodness, they're also perfect for little hands.

Makes 8

Prep

15M

Cook

35M

Total

50M

Ingredients

1 tablespoon oil

1 onion, finely chopped

1 carrot, finely chopped

1 green capsicum, seeded, finely chopped

2 garlic cloves, crushed

2 teaspoon ground cumin

2 teaspoon ground coriander

1/2 teaspoon dried chilli flakes

400 gram can diced tomatoes

400 gram can lentils, drained, rinsed

2 sheets frozen shortcrust pastry, thawed

1 cup grated tasty cheese

natural yoghurt, to serve

salad, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 8 recesses of a texas muffin pan.

2.Heat oil in a large frying pan on high. Saute onion, carrot, capsicum and garlic for 2-3 minutes, until onion is tender.

3.Stir in spices and cook for 1 minute, until fragrant. Mix in tomatoes and simmer for 4-5 minutes, until thickened slightly. Blend in lentils and cook, stirring, for 1-2 minutes, until heated through. Cool slightly.

4. Cut each piece of pastry into quarters. Ease into prepared recesses. Prick bases and bake for 8-10 minutes. Cool slightly.

5.Spoon filling evenly between pastry cases. Sprinkle with cheese. Bake for 10-15 minutes, until golden. Serve with yoghurt (or tzatziki, if preferred) and salad.

MAKES 8
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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