Curried Pea and Lentil Open Pies


  • 1 cup of frozen peas
  • ½ cup mushrooms
  • 1 tsp minced garlic
  • 1 400g can of diced tomatoes
  • 1 can of lentils, rinsed and drained
  • 50ml vegetable stock
  • 1-2 tsp curry powder
  • 3 sheets puff pastry
  • 1-2 tbsp olive oil
  • Olive oil spray (for cooking)


  • Preheat oven to 180C and thaw out pastry.
  • Heat oil in a fry pan over medium heat, add mushrooms and garlic and sautee.
  • Add frozen peas and cook for 2-3 minutes or until slightly soft.
  • Add tomatoes, lentils, stock and curry powder and mix together to combine.
  • Line pie tins with baking paper or spray with olive oil.
  • Cut puff pastry to fit the shape of the pie tin and layer puff pastry first, then add pie mixture.
  • Cook for 20minutes or until puff pastry crisped and mixture cooked through.
  • Serve with your chosen sides.

Gluten free, dairy free adaptable:
Use gluten free puff pastry.