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Lentil Pasties

Lentil Pasties Recipe

A veggie version of my corned beef pasties, these can also be served hot or cold as a picnic or for lunch.
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Prep Time 20 mins
Cook Time 30 mins
Course Appetizer/Snack
Cuisine Fusion
Calories 865.7 kcal

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

Instructions
 

  • 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.

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Nutrition

Serving: 316gCalories: 865.7kcalCarbohydrates: 87.7gProtein: 17.4gFat: 50.2gSaturated Fat: 12.2gCholesterol: 35.2mgSodium: 792.4mgFiber: 13gSugar: 5.4g
Keyword < 60 Mins, Beans, European, Kid-Friendly, Lentils, Lunch, Savory, Vegetable
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