Curried lentil and pumpkin pasties
New Zealanders have a love of pies and pastries and we really do know how to make them. These pasties are vegetarian.
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|350 g||Pumpkin, peeled and chopped|
|2 cloves||Garlic, finely chopped|
|1 cup||Brown lentils, cooked|
|½ cup||Peanuts, lightly roasted|
|1 tsp||Ground cumin|
|1 tsp||Curry powder|
|2 tbsp||Coriander, chopped|
|6 sheets||Shortcrust pastry, savoury|
|1||Egg, lightly whisked|
- Preheat oven to 200 degC. Place pumpkin in a saucepan of water and cook until tender, or you can microwave the pumpkin.
- Drain pumpkin, add garlic and mash until smooth. Stir in lentils, peanuts, cumin, curry powder and coriander. Season with salt and pepper.
- Cut 19cm circles from the pastry sheets.
- Place 1/2 cup of pumpkin mix on one side of the pastry and fold over other side, pressing to seal. Brush with egg and bake for 15 to 20 minutes or until cooked.