Curried Lentil and Spinach En Croute

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 220C.
  • Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
  • Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
  • Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
  • Chop spinach roughly and mix with feta.
  • Roll pastry into a 12 inch square and keep any trimmings.
  • Cut in half and place half the pastry on a greased baking tray.
  • Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
  • Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
  • Run a lattice cutter over the remaining half of the pastry leaving and inch border.
  • Lift the lattice onto the filling and gently strech until the two pastry borders.
  • Use the trimmings to make star shapes to decorate.
  • Bake on the top shelf for 20 mins until golden.
  • rest for 10 mins before serving.
  • Once cold this can be wrapped in foil and frozen for upto 1 month.
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