You know I love lentils.. and lentils love Moroccan spices! Try these beautiful pastries with carrots, potatoes, peas, corn and lentils, wrapped in puff pastry like plump pillows and then baked until golden and flaky. You can serve these with a salad as a main meal now that the weather is getting warmer.
If you don’t have ras el hanout which I didn’t, it’s quite simple to make your own using the list of spices from here.
What you need
2 tablespoons olive oil
½ onion, finely chopped
2 cloves garlic, chopped
2 tablespoons ras el hanout spice powder
1 teaspoon chilli flakes
1 baby potato, cubed
½ cup mixed frozen vegetables (carrot, corn and pea mix)
400g canned lentils, drained and rinsed
1 cup vegetable stock
¼ cup parsley
4 puff pastry sheets
1 egg, lightly beaten
1 tablespoon sesame seeds
paprika for sprinkling
What to do
In a large frying pan, heat oil on high. Saute onion, garlic and spices for 1-2 minutes, until fragrant. Then add potato and veggie mix, and cook 1-2 minutes, tossing to coat in spices.
Stir lentils and stock into pan. Bring to boil. Simmer, 10-12 minutes, until vegetables are tender and stock evaporates. Season to taste. Stir parsley through and cool. Make sure you completely cool the filling before attempting to make the pastries.
Preheat oven to hot, 200°C fan forced. Line two large oven trays with baking paper.
Cut 10cm circles from pastry. To save time I like to cut my puff pastry into squares and stack them on top of each other. Then turn a small bowl upside down on the stack and cut out the circle with a sharp knife. Simples! :)
Place 1 tablespoon mixture in centre of each round. Fold over to make a semicircle. Pinch edges to seal.
Arrange pastries on trays. Brush with egg. Sprinkle with paprika and sesame seeds. Bake 15-20 minutes, until puffed and golden. Serve warm with sweet chilli sauce or a fresh side salad – yum!