Recipe

Lentil pasties

  • 20 mins preparation
  • 40 mins cooking
  • Makes 16 Item
  • Print
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Ingredients

Lentil pasties
  • 2 teaspoon oil
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 2 clove garlic, crushed
  • 1 teaspoon curry powder
  • 400 gram can diced tomatoes
  • 1/2 cup vegetable stock
  • 1 cup red lentils, cooked, drained
  • 4 sheets frozen puff pastry, thawed
  • 1 cup grated tasty cheese
  • 1 egg, lightly beaten
  • salad, to serve

Method

Lentil pasties
  • 1
    Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
  • 2
    Heat oil in a frying pan on high; saute onion 2-3 minutes, until tender. Add celery, carrot and garlic; cook 1-2 minutes. Add curry powder; cook, stirring, 1 minute, until fragrant.
  • 3
    Pour in tomatoes and vegetable stock; simmer 10 minutes, or until vegetables are tender. Stir in lentils; cool.
  • 4
    Cut each pastry sheet into four even squares. Divide lentil mixture and cheese between squares. Fold over to form triangles; press edges together to enclose filling.
  • 5
    Arrange on trays; brush with egg. Bake 25-30 minutes. until puffed and golden brown Serve with salad.

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