Butternut pumpkin and spiced lentil pasties

April 25, 2011

As I chopped these ingredients to make a soup I decided they would make a delicious pastie instead! Serve with some Persian feta and leafy green salad.

Makes 4-6 pasties

Ingredients:

for the pastry –

250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
125g cold butter, cubed
iced water

for the filling –

1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 carrot, finely chopped
500g butternut pumpkin, peeled, seeded and cut into 1.5cm cubes
250g dried small green lentils
1 sprig thyme
1 bay leaf

Method:

To make the pastry, Place the cumin and fennel seeds in a small frying pan and stir over a low heat until fragrant. Cool and finely chop with a knife.

To make the filling, rinse the lentils and put in a saucepan covered with water. Simmer for 20 minutes, or until lentils are cooked (make sure they aren’t too soft). Drain and set aside.

Heat oil in a large sauce pan over a medium heat. Add onion, carrot, garlic, bay leaf, thyme and pumpkin and the spice mixture and cook, stirring frequently, until the vegetables soften slightly.

Remove the thyme stalks and bay leaf. Add the lentils to the vegetables and mix gently to combine. Season to taste.

Divide the pastry into 4-6 round discs and roll our roughly. Put a good few spoonfuls of the vegetable and lentil mixture into one half of the pastry. Brush the edge with a little beaten egg and fold the pastry over so you encase the filling. Crimp the rimmed edge by pinching it together. Repeat the process with the remaining pastry discs and filling.

Put the pasties on a tray lined with baking paper. Brush with beaten egg and cook in the oven for 20 minutes.

Drizzle with Persian feta or home made chutney and serve with a green salad.

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