Curried Lentil and Pumpkin Pasties

by Bite.co.nz

Ingredients

2 cloves Garlic, finely chopped
350 g Pumpkin, peeled and 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

Directions

Preheat oven to 200C. 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.

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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