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Recipe Categories:

    Lentil Pasties


    Source of Recipe


    Western Star

    List of Ingredients




    900g Shortcrust Pastry
    225g Onions, peeled and finely chopped
    225g Carrots, peeled and finely diced
    450g cooked Puy lentils
    1 Tbsp Tomato purée
    1 Tbsp Vegetable oil
    30g Western Star Butter
    ½ Tsp ground Cumin
    ½ Tsp ground Ginger
    2.5ml/½ tsp Paprika
    salt and pepper
    1 egg, beaten, for glazing

    Recipe



    Preheat the oven to 200C

    On a clean bench roll out the pastry and cut out 6 circles 20cm in diameter.

    In a medium saucepan heat the oil and butter over low heat and cook the onions and carrots slowly or until soft.

    Take off the heat and stir in the spices, tomato purée, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.

    Brush each pastie with a little of the beaten egg, then place 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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