recipes_Australia_June_2017

JUNE 2017 recipes+ 25

family baking

Carrot & Lentil Pasties

MAKES 20 PREP 20 minutes
COOK 30 minutes

2 tablespoons vegetable or olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons ras el hanout spice powder,
plus 1 teaspoon extra
1 all-rounder potato (such as desiree),
cut into 1cm cubes
1 carrot, cut into 1cm cubes
400g can brown lentils, rinsed
1 cup boiling water
1 large vegetable stock cube
¼ cup flat-leaf parsley, coarsely chopped
5 sheets frozen puff pastry, thawed
1 egg, lightly whisked
1 tablespoon sesame seeds

1 Heat oil in a frying pan over moderate
heat. Add onion, garlic and ras el hanout
spice powder; cook and stir for 30 seconds
or until fragrant. Add potato and carrot;
cook and stir for 1 minute or until combined.

2 Stir in lentils, boiling water and crumbled
stock cube. Bring to the boil. Reduce heat;
simmer for 10 minutes or until vegetables
are tender. Stir in parsley.

3 Preheat oven to 200ºC/180ºC fan-forced.
Line 2 oven trays with baking paper. Using
a 10cm round cookie cutter, cut 4 discs
from each pastry sheet. Place 1 tablespoon
of carrot mixture at centre of each round.
Fold over to make a semicircle; pinch the
edges to seal.

4 Place on prepared trays. Brush tops with
egg. Sprinkle with sesame seeds and extra
ras el hanout. Bake for 15 minutes or until
puffed and golden brown.

BUDGET

WINNER

50�

EACH

MAKE AHEAD

You can make

pasties up to a day

ahead. Store in an

airtight container

in the fridge