Red Lentil & Vegetable Pasties
4 x sheets frozen flaky puff pastry, slightly thawed
1 cup red lentils, cooked
1 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 medium potatoes, peeled and diced
1 carrot, peeled and diced
1 stalk celery, finely chopped
1/2 cup fresh or frozen peas
1 tbsp fresh parsley, finely chopped
1/4 cup fresh coriander, finely chopped
1/2 cup vegetable stock
1 tbsp tomato paste
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp cumin seeds
Salt and pepper
First, cook the red lentils. I put half a cup of dried red lentils in 1 1/2 cups of water or vegetable stock, bring to the boil and simmer for around 20 minutes, until the liquid has been absorbed and the lentils are soft. Set aside.
Heat the oil in a large pot over medium heat. Add the onion, garlic, potato, carrot and celery and cook gently for around five minutes. Add the ground cumin and cumin seeds, along with the paprika, tomato paste, parsley, coriander, vegetable stock and peas. Bring everything to the boil and simmer for around 20 minutes, until the vegetables are tender. Add the cooked lentils and mix all together well to combine. Season to taste with salt and pepper.
Preheat the oven to 400f.
To make the pasties, place a small dinner plate onto each sheet of pastry and trim around it, discarding the corners so you have four large pastry circles. Divide the mixture evenly into four and place an equal portion into the middle of each circle. Moisten around the edges with water, then bring the two sides of the circle up together, crimping the edges and tucking them in, along with each end, to make a pasty shape. If liked, you can brush them with a little oil or almond/soy milk to give them a glaze finish.
*You can add pumpkin, sweet potato,or parsnip, whatever you have on hand.
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