Ingredients for Lentil Pasties
- Shortcrust Pastry
- 1 medium onion, chopped
- 1 medium carrot, chopped
- Cooked Lentils
- 2 tablespoons tomato paste
- Vegetable Oil
- Ground Cumin
- Ground Ginger
- Paprika
- Salt And Pepper
- 1 large egg, beaten with 1 tablespoon of water
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How to Make Lentil Pasties
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out your pastry dough to about 1/8 inch thickness. Use a 8-inch cookie cutter or bowl to cut out 6 circles.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 medium chopped onion and 1 medium chopped carrot. Cook, stirring occasionally, until softened (about 5-7 minutes).
- Reduce heat to low. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon smoked paprika, and 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly.
- Add 1 cup cooked brown or green lentils, 1/4 cup chopped fresh parsley, salt and pepper to taste. Mix well to combine.
- Spoon the lentil mixture evenly among the 6 pastry circles. Wet the edges of the pastry with a little water.
- Fold the pastry over the filling to form half-moons, crimping the edges firmly to seal.
- Beat 1 egg with 1 tablespoon of water. Brush the egg wash over the tops of the pasties.
- Place the pasties on a baking sheet lined with parchment paper. Bake for 20-30 minutes, or until the pastry is golden brown and the filling is heated through.
- Let cool slightly before serving. Enjoy hot or cold!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
21g
Fat
61g
Carbs
29g
