Curried lentil pasties

• porsi: Makes 12

Bahan-bahan

For the filling:

550mI chicken stock

200g lentils, rinsed

2 tbsp curry powder

½ tsp turmeric

¼ tsp black pepper

2 carrots, peeled and chopped

1 potato, peeled and cubed

For the pastry:

500g plain flour

1 tsp salt

280g cold butter

4 tbsp lard or vegetable shortening

12-15 tbsp cold water

Petunjuk

1 Bring the chicken stock to a boil in a large pot over a high heat. Add the lentils, curry powder, turmeric and black pepper. Reduce the heat to a simmer and allow to simmer for one hour, stirring occasionally.

2 Add the chopped carrots and potatoes and cook for 15 minutes longer. Remove from the heat and allow to cool.

3 Meanwhile, combine the flour, salt, butter and shortening in a large bowl. Use your fingers or a pastry cutter to rub the butter and shortening into the flour until the mixture is crumbly.

4 Add the water a splash at a time, stirring with a fork after each addition, until the dough comes together. Gather into a ball, wrap in cling film and place in the fridge for one hour.

5 Preheat the oven to 220C/200C fan/ gas mark 7. Lightly grease a large baking tray with oil or butter.

6 Divide the dough into 12 equal portions and roll each one out to a circle about 20cm in diameter.

7 Spoon 1-2 tablespoons of the lentil mixture over one half of each circle, leaving a 1cm border from the edge. Fold over each pie, using a little water to seal the edges. Seal by pressing the back of a fork all the way around the semi-circular edges.

8 Bake for 25-30 minutes or until golden brown. Enjoy immediately or transfer to a wire rack to cool completely and pack for later.

Catatan

Use shop bought shortcrust pastry to save time