“A veggie version of my corned beef pasties, these can also be served hot or cold as a picnic or for lunch.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs shortcrust pastry
  • 8 ounces onions, peeled and finely chopped
  • 8 ounces carrots, peeled and finely diced
  • 1 lb cooked lentils (puy)
  • 1 tablespoon tomato paste
  • 1 tablespoon vegetable oil
  • 12 teaspoon ground cumin
  • 12 teaspoon ground ginger
  • 12 teaspoon paprika
  • salt and pepper
  • 1 egg, beaten, for glazing

Directions

  1. Heat the oven to 400°F.
  2. Roll out the pastry and cut out 6 circles 8in in diameter.
  3. Heat the oil and cook the onions and carrots slowly in it until soft.
  4. Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
  5. Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.

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