A spiced wholemeal pastry encloses a delicious potato, lentil and pea filling in this fabulous pasty recipe. Serve them with a bit of mango chutney.
- 150g each plain and wholemeal flours
- 100g butter, chilled, diced
- 1/2 tsp. each ground coriander and cumin
- 4-6 tbsp. cold water
- 125g red split lentils
- 200g potato, peeled, finely cubed
- 1 onion, finely chopped
- 1 garlic clove, minced
- 3 cardamom pods, seeds only
- 1 tsp. garam masala
- 175g peas
- 1/2 tsp. ground cinnamon
- 2 tbsp. milk
Make the pastry. Sift together the flours, coriander and cumin, then add the butter and chop into the flours using a pastry cutter until it forms fine breadcrumbs. Stir in the water until a dough forms, shape into a ball, cover with plenty of cling and chill for 20 minutes.
Put the lentils, half the onion, garlic, cardamom and garam masala into a pot. Cover with 800ml water, bring to the boil, stir and simmer for 15 minutes uncovered or until the water absorbs into the lentils and they are soft and tender.
Put the lentil mix, potato, the rest of the onion, peas and cinnamon into a pan. Stir and cook for 3-4 minutes to dry the mix out.
Divide the pastry into 4. Roll each into around 20cm circles, re-rolling offcuts of pastry if you have to. Spread 1/4 of the filling evenly down the centre of each pastry disc, then bring the pastry up over the filling. Dampen the edges, pinch to enclose and crimp along the seam to seal. Brush the pasties with milk.
Bake at 200C for 10 minutes, then turn down to 180C and bake for a further 35-45 minutes or until the potato is soft and tender.