- 100g dried brown lentils
- 275ml water for cooking lentils
- 3 medium carrots, diced1 stick celery, finely chopped
- 220g potatoes, diced
- 150g peas, tinned or fresh
- 2 tsp yeast extract
- 1 tbs tomato puree
- 450g shortcrust pastry (home-made or frozen)
- Milk to glaze
Wash the lentils and then boil them in water with the celery for approx 40 mins until tender, drain well.
Steam or boil peas, carrots and potatoes until tender 15 to 20 mins dependant on the size of the chuncks.
Place all ingredients except pastry in a bowl and mix thoroughly. Allow to cool.
Roll out pastry and cut out rounds to make pasties, a small scone cutter is great for this but a small glass will do to cut round if you don't have one make sure they are small so the child can easily hold them.
Place spoonful of filling in middle of pastry round and moisten edges with milk. Bring edges together and press firmly to seal.
Brush with milk and poke holes with fork to allow hot air to escape.
Bake for 15-20 mins at 200C, 400F or gas mark 6. Remove from oven when brown on top.
Allow to cool.
May be served hot or cold. Great for picnics
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