Monday, 16 August 2010

Lentil pasties

Pastry:

2 heaped cups plain flour
1 tsp salt
2 Tbsp rice bran oil
1 tsp vegan margarine
Aprox 16 Tbsp cold water

Sift flour and salt, rub in oil and marge, slowly mix in water 1 Tbsp at a time till you have a slightly moist but not sticky dough, cover in glad wrap and leave to relax while you make the filling.

Filling:

Boil 1/2 cup brown lentils
1/2 tsp mixed herbs
1 clove garlic
1 bay leaf
boiling water to cover with 3cms above

then wash and chop two medium potatoes and cube into frozen mixed vege sized cubes, add to the lentils, cook until lentils and potato is soft.

Fry in a large frypan,

2 spring onions, finely sliced
1 clove garlic, minced
1/2 tsp curry powder
1/4 tsp garum massala
1 tsp ground corriander
1 tsp ground cumin
1 tsp salt

add in drained potato and lentil mix and 1 leaf of finely sliced silverbeet
stir and remove from heat while you roll out the pastry.

Divide the pastry into 16 bits and roll each bit out into a thin circle, place 1 Tbsp of mix on each circle, fold together and press with your fingers so the edges stick together.

Bake 210C fan bake, for 10-12 mins until golden.

Serve with diced cucumber and tomato, and plum or brown sauce for dipping.

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