Lentil Pasties 900g / 2lb Shortcrust Pastry (600g flour, 300g fat + cold water) 225g / 8oz Onions, peeled and finely chopped 225g / 8oz Carrots, peeled and finely diced 450g / 1lb Cooked Lentils 1 tablespoon Tomato Puree 1 tablespoon Vegetable Oil ½ teaspoon Ground Cumin ½ teaspoon Ground Ginger 1 teaspoon Paprika Salt and Pepper 1 egg, beaten, for glazing Pre-heat the oven to 200°C. Roll out the pastry and cut into circles. Heat the oil and cook the onions and carrots slowly in it until soft. Take off the heat and stir in the spices, tomato puree, lentils and seasoning. Divide the mixture between the pastry circles and crimp the edges together. Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.
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