CURRIED LENTIL, POTATO AND PEA PASTY
PREP TIME: 20 MINUTES
COOKING TIME: 30 MINUTES
MAKES: 6 PASTIES
INGREDIENTS
400g Spud Lite potato, peeled and cut into 1cm chunks
1/3 cup red lentils, rinsed and drained
2 tsp. olive oil
2 tsp. korma curry paste
2 tsp. black mustard seeds
1 large brown onion, finely diced
2 cloves garlic, crushed
2 tsp. ginger, finely grated
1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1/4 cup fresh coriander, chopped
Salt flakes and freshly ground black pepper
6 sheets puff pastry, thawed
1 egg, lightly beaten
TO SERVE
1/3 cup fruit chutney
METHOD
1. Place potatoes in a small saucepan covered in water over a medium heat and bring to the boil. Cook for 5 minutes or until just tender. Drain and set aside until required.
2. Place lentils in a small saucepan and cover with 2/3 cups water over medium heat. Bring to the boil, reduce heat to a simmer, cover and cook for 5 minutes or until tender. Remove from heat and drain off any remaining liquid. Set aside until required.
3. Heat olive oil in a large non-stick saute pan over a medium heat. Add curry paste and mustard seeds, stirring until aromatic. Add onion, garlic and ginger, stirring to combine. Reduce heat to low, cover and cook for 10 minutes or until onion is tender. Add potato and lentils, stirring to combine. Remove from heat and allow to cool completely. To finish, add peas, lemon juice, coriander, salt and pepper stirring to combine.
4. Preheat oven to 200ºC (180ºC fan-forced) and line 2 x baking trays with baking paper. Place each pastry sheet on a clean lightly floured work surface and using a side plate as a guide, cut 6 rounds of pastry.
5. Evenly divide the potato filling into six portions and place a portion in the centre of each pastry round, leaving a 3cm border around the edge. Brush the beaten egg around the border, then bring the two edges together, pressing firmly to join, creating a half moon. Place three pasties on each prepared baking tray and brush with beaten egg. Place in preheated oven and cook for 30 minutes or until pastry is golden brown and cooked through.
To Serve
Serve pasties with fruit chutney.
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