These super filling lentil and sausage pasties are a real treat - perfect for picnics and lunchboxes, they also make a fantastic alternative to rolls for dunking into thick, delicious soup.
- 1kg shortcrust pastry (2 x 500g packs)
- 85g lentils
- 1 small onion, finely chopped
- 300ml vegetable stock
- 2 tbsp. sundried tomato paste
- 4 large sausages, skins removed
- 50g frozen petit pois
- 1 tbsp. oil
- Salt and black pepper
- 1 egg
Heat the oil in a large frying pan. Add the onion and fry for 5-10 minutes until softened and golden, then add the paste and fry for 2-3 minutes. Stir in the lentils and stock, cover, and simmer for 15 minutes or until the lentils have absorbed most of the stock.
Heat a dry frying pan. Fry the sausage meat and break it up with a spoon, until golden brown and in crumbs. Add the lentil mix and the peas and season well with salt and black pepper.
Roll the pastry out to £1 thick, then cut 20 10-12cm circles from it. You may have to re-roll the pastry.
Put a small spoonful of the meat mixture onto the centre of each pastry disc. Brush the edges with egg. Pull the pastry up over the filling, then pinch and crimp to enclose. Brush with the rest of the egg. Bake at 180C for 15-20 minutes or until golden and crisp.