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Indian-spiced lentil and vegetable pastry puffs (v)

These puffs provide homemade comfort food at its best.
Makes approximately 15 medium pastry puffs, to serve 4 to 5 with a side salad.

Author: Bite-Sized Thoughts

Original post (with pictures) here.

Drizzle olive oil
1 large brown onion, peeled and diced
2 cloves garlic, crushed or finely chopped
2 tsp curry powder
1 tsp dried powdered ginger
1/2 tsp salt
Few cracks black pepper
1 small bunch chives, roughly chopped
3 large carrots, peeled and diced
1 large pepper, chopped
3 tbsp tomato paste
1/4 cup water
2 cups cooked brown lentils (or variety of choice)

Approximately 1/4 cup non-dairy milk of choice, for brushing the pastry
Approximately 350g puff pastry

Chutney or relish, to serve

1. To prepare the filling, heat the oil in a non-stick pan over medium-high heat, and saute the onion and garlic with the curry powder and ginger. When fragrant and golden, add in the salt, pepper, chives, carrots, pepper and tomato paste. Reduce heat to low and allow to cook for approximately 5 minutes, adding water if needed to prevent sticking.
2. Add the lentils and any remaining water (or more if required) and allow to cook over low heat for a further 5 to 10 minutes. Turn off the heat and allow to cool slightly before filling the pastry.
3. While the lentil mix is cooling, heat your oven to 200'C (390'F) and line two baking trays with non-stick paper or foil.
4. To make the puffs, cut a triangle of pastry from a rolled out sheet. The triangle should be just big enough to contain a heaped dessertspoon of filling (see image in original post) and the pastry should be no thicker than 1cm (0.4 inches).
5. Place a heaped dessertspoon of the lentil mix into the centre of your pastry triangle, and then fold in the triangle sides to cover. Pinch or press the folded edges together to seal. Place on your prepared baking tray and brush with non-dairy milk.
6. Repeat for the remaining puffs, and then bake for approximately 15 minutes, or until the pastry is golden and has puffed up.

Serve with chutney or relish of choice, and a side salad or extra vegetables.

The puffs can be frozen if sealed well, and reheated in the oven when needed.