Curried Lentil And Spinach En Croute Recipes

CURRIED LENTIL AND SPINACH EN CROUTE

Steps:

• Heat oven to 220C.
• Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
• Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
• Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
• Chop spinach roughly and mix with feta.
• Roll pastry into a 12 inch square and keep any trimmings.
• Cut in half and place half the pastry on a greased baking tray.
• Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
• Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
• Run a lattice cutter over the remaining half of the pastry leaving and inch border.
• Lift the lattice onto the filling and gently strech until the two pastry borders.
• Use the trimmings to make star shapes to decorate.
• Bake on the top shelf for 20 mins until golden.
• rest for 10 mins before serving.
• Once cold this can be wrapped in foil and frozen for upto 1 month.