My Weekly Menu
My Event Prep
My Event Day
My Flexi Menu
Curried Pea and Lentil Open Pies
6 medium 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.