Inspired by making mushroom pastries all day for the St Valentines feast on the weekend. Simple and incredibly moreish!
1 large onion, finely chopped
1-2 tsp curry paste
1-2 tsp crushed garlic
1 large potato, finely diced
1.5 teaspoons each of red lentils, brown lentils, blue lentils, and yellow split peas
2 sheets shortcrust pastry, thawed but still cold
1 egg, beaten [omit for a vegan recipe, and glaze with soymilk]
Saute onion until tender, add seasonings and cook until fragrant. Stir in potatoes and lentils, add water, and bring to the boil. Turn down heat and simmer, uncovered, until potatoes and lentils are cooked, adding water as necessary. Cook, stirring, until the liquid has evaporated off. Allow to cool.
Preheat oven to 190C and line a baking sheet with greaseproof paper. Cut the pastry sheets into four squares. Arrange a generous dollop of lentil filling on one half, leaving about one centimetre free at the edge. Fold pastry over to make a triangle and pinch the sides firmly to seal. Glaze with beaten egg and bake for 15-20 minutes or until lightly golden. Serve with mango chutney, and a side serving of chickpea and vegetable curry over brown rice.