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.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 8
  • Print


Cheesy lentil pies
  • 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
  • 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.



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