Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 2.6 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 2 stalk celery, finely chopped
- 1 carrot, finely chopped
- 3 clove garlic, crushed
- 1 brown onion, finely chopped
- 1/4 cup vegan tikka masala curry paste
- 420grams canned crushed tomatoes
- 840grams canned no-added-salt lentils, rinsed, drained
- 1 sheet sheet vegan puff pastry, partially thawed
- 5milliliter olive oil cooking spray
- 200grams beanettes, trimmed, halved diagonally
- 1 cup frozen peas
Nutrition per serving
2320kJ / 555Cal
2320 Kilojoules or 555 Calories
27% of daily energy intake*
Protein
21.2grams
Fat
23.3grams
Carbs
57.8grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These vegan pies are as good as any from your local pub or bakery. Crunch through the flaky vegan puff pastry to the curried lentil filling for a taste sensation.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced. Place 4 x 1 1/4-cup capacity ovenproof dishes on a large baking tray.
Step 2 of 5
Heat oil in a large saucepan over medium heat. Cook celery, carrot, garlic and onion, stirring, for 5 minutes or until softened. Add paste, then cook, stirring, for 1 minute or until fragrant.
Step 3 of 5
Add tomatoes, lentils and 1 cup water, then cook for 5 minutes or until thickened. Divide mixture among dishes.
Step 4 of 5
Cut pastry sheet into 4 squares. Place 1 pastry square over each dish, pressing tightly around edges to seal. Spray tops lightly with oil. Bake for 20 minutes or until golden.
Step 5 of 5
Meanwhile, place beans and peas in a microwave-safe bowl. Microwave, covered, on high for 2 minutes or until bright green and tender. Serve pies with peas and beans, and seasoned with pepper.
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