A vegetarian version of Cornish pasties made with a spiced, wholemeal pastry crust, gets an extra exotic touch from a filling of lightly curried red lentils, potatoes and peas. Serve warm with mango chutney and a crisp, green salad.
Lentils have an advantage over other pulses in that they do not require soaking before cooking. Red lentils are used in Indian dahl recipes because they reduce to a mush during cooking, but green Puy lentils, from France, which hold their shape, are also suitable for this recipe.
I didn't make the pastry from fresh, used jus roll. I actually like it, although without the ingredients in the pastry, it cannot be called "spicy" I'm sure with it, it probably is. Makes an excellent base to add whichever herbs and spices! - 02 Feb 2016
This might be good but the quantities are wrong and I have wasted ingredients. 800ml is far too much water. It needs less than half this amount! - 29 Oct 2015