curried lentil & pumpkin pies
preparation time 45 minutes plus chilling time. cooking time 1 hour
Ingredients
pastry
400g butter, diced
4 cups (600g) plain flour
250mL Bulla Sour Cream
filling
1/4 cup oil
2 onions, finely diced
4 cloves garlic, finely chopped
1 Tbsp finely grated ginger
1 Tbsp mustard seeds
1 Tbsp ground cumin
2 tsp ground coriander
16 curry leaves
3 cups vegetable stock
1 cup coconut milk
600g pumpkin, peeled and finely diced
2 red capsicums, finely diced
1 1/2 cups green lentils, rinsed
2 red chillies, finely chopped
1 cup coriander leaves, chopped
salt & freshly ground pepper
to serve
fresh coriander, yoghurt, lime wedges and
seasonal salad
Cooking Directions
- For the pastry, place flour and butter in the bowl of a food processor and pulse until flour resembles breadcrumbs. Add Bulla Sour Cream, continuing to mix until dough comes together. Remove from bowl, divide into two and knead both into a disc. Cover and refrigerate for 1 hour.
- Meanwhile, prepare filling by heating oil in a large frying pan. Add onion, garlic and ginger, cooking until tender. Stir in spices and curry leaves, cooking until fragrant. Stir in stock, coconut milk, pumpkin, capsicum, lentils and chilli. Simmer, covered, for 30 minutes until lentils and pumpkin are tender. Season to taste and stir in coriander. Refrigerate until chilled.
- Pre-heat oven to 180°C (160°C fan-forced).
- Remove pastry from fridge and roll to 5mm thickness. Using a 12cm cutter, cut rounds and place onto a lined baking tray. Place 2 tablespoons of lentil mixture in the centre of each disc. Brush edges lightly with some milk and fold up, pinching edges together. Bake for 15-20 minutes until pastry is golden.
- To serve, plate pies and dollop with yoghurt, and sprinkle with coriander. Accompany with lime wedges and a seasonal salad.
Ingredients
pastry
400g butter, diced
4 cups (600g) plain flour
250mL Bulla Sour Cream
filling
1/4 cup oil
2 onions, finely diced
4 cloves garlic, finely chopped
1 Tbsp finely grated ginger
1 Tbsp mustard seeds
1 Tbsp ground cumin
2 tsp ground coriander
16 curry leaves
3 cups vegetable stock
1 cup coconut milk
600g pumpkin, peeled and finely diced
2 red capsicums, finely diced
1 1/2 cups green lentils, rinsed
2 red chillies, finely chopped
1 cup coriander leaves, chopped
salt & freshly ground pepper
to serve
fresh coriander, yoghurt, lime wedges and
seasonal salad