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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.