Curried Lentil and Pumpkin Pasties



2 cloves Garlic, finely chopped
350 g Pumpkin, peeled and chopped
1 cup Brown lentils, cooked
½ cup Peanuts, lightly roasted
1 tsp Ground cumin
1 tsp Curry powder
2 Tbsp Coriander, chopped
6 sheets Shortcrust pastry, savoury
1 Egg, lightly whisked


Preheat oven to 200C. Place pumpkin in a saucepan of water and cook until tender, or you can microwave the pumpkin. Drain pumpkin, add garlic and mash until smooth. Stir in lentils, peanuts, cumin, curry powder and coriander. Season with salt and pepper. Cut 19cm circles from the pastry sheets. Place 1/2 cup of pumpkin mix on one side of the pastry and fold over other side, pressing to seal. Brush with egg and bake for 15 to 20 minutes or until cooked.

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