LENTIL PASTIES

Lentil Pasties image

A veggie version of my corned beef pasties, these can also be served hot or cold as a picnic or for lunch.

Provided by English_Rose

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
salt and pepper
1 egg, beaten, for glazing

Steps:

Heat the oven to 400°F.
Roll out the pastry and cut out 6 circles 8in in diameter.
Heat the oil and cook the onions and carrots slowly in it until soft.
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.
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.

Nutrition Facts : Calories 865.7, Fat 50.2, SaturatedFat 12.2, Cholesterol 35.2, Sodium 792.4, Carbohydrate 87.7, Fiber 13, Sugar 5.4, Protein 17.4

*** Explore more Lentil Pasties Recipes »

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