Ingredients
| 16 |
oz Wholewheat flour |
| 8 |
oz Margarine |
| 1 |
Salt, season to taste |
| 8 |
tablespoons water |
| 1 |
tablespoon Olive oil, light |
| 1 |
medium onion, finely sliced |
| 2 |
Garlic cloves, crushed |
| 4 |
oz Potato, diced |
| 3 |
oz Carrot, diced |
| 2 |
oz Celery, diced |
| 5 |
oz Lentils, puy |
| 400 |
grams canned tomatoes, chopped |
| 1/2 |
pint stock, Vegetable |
| 1 |
teaspoon dried mixed herbs |
| 1 |
Salt and Pepper, season to taste |
Directions
- Put flour into bowl with salt add the Marg and rub in to make a mixture the consistency of breadcrumbs, add water and mix together. Chill in fridge for as long as possible at least 1 hour.
- In a saucepan heat the Olive oil and fry off the Onion until soft add the Garlic and cook for a further two or three minutes, now add the Potato, Celery and Carrots and lower the heat and cook with the lid on the pan until veg is soft (about 5 or 10 minutes), now add the tomatoes and tomato paste mixed herbs, Puy Lentils and veggie stock cook until lentils are tender but still retain some bite. Turn off the heat and let cool.
- Once the filling has cooled role out the pastry on the work surface as thin as possible using a saucer or small plate cut out circles of pastry put some of the filling on each pastry circle, bring edges of pastry together and seal with water.
- Glaze the pasties if wished and cook in a preheated oven at Gas mark 6 for 20 minutes or until golden brown.
Categories
Herbs, Potatoes, Tomatoes, Vegetables, Brunch, Main Dish, Snacks, English, Bake, Chill, Fry, Simmer, Vegetarian
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