Sweet Potato and Lentil Pastry Pouches
Makes 32
Preparation Time - 45 minutes
Cooking Time - 55 minutes
2 tablespoons coconut oil
1 large leek, finely chopped
2 garlic cloves, crushed
125g button mushrooms, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup brown or green lentils
1/2 cup red lentils
500ml vegetable stock
300g sweet potato, cut into 2cm cubes
4 tablespoons finely chopped coriander leaves
8 sheets ready-rolled puff pastry
1 egg, lightly beaten
1/2 leak, extra, cut into long thin strips
200g plain yoghurt
2 tablespoons grated Lebanese (short) cucumber
1/2 teaspoon brown sugar
kitchen string
1. Preheat the oven to 180 degrees celsius. Heat the oil in a saucepan over medium heat and cook the leek for 2-3 minutes, or until soft. Add the garlic, mushrooms, cumin and ground coriander and cook for 1 minute, or until fragrant.
2. Add the combined lentils and stock and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are cooked through, stirring occasionally. Add the sweet potato in the last 5 minutes.
3. Transfer to a bowl and stir in the fresh coriander. Season to taste. Cool.
4. Cut the pastry sheets into four even squares. Place 1.5 tablespoons of the filling into the centre of each pastry square and bring the edges together to form a pouch. Pinch together, then tie each pouch with string. Lightly brush with egg and place on lined baking trays. Bake for 20-25 minutes, or until the pastry is puffed and golden.
3. Soak the leek strips in boiling water for 30 seconds. Remove the string and re-tie with a piece of blanched leek. Put the yoghurt, cucumber and sugar in a bowl and mix together well. Serve with the pastry pouches.
I halved this recipe and it made 16 very sufficient sized pouches. 3 or 4 per person is usually adequate, they are quite filling.
Preparation Time - 45 minutes
Cooking Time - 55 minutes
2 tablespoons coconut oil
1 large leek, finely chopped
2 garlic cloves, crushed
125g button mushrooms, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup brown or green lentils
1/2 cup red lentils
500ml vegetable stock
300g sweet potato, cut into 2cm cubes
4 tablespoons finely chopped coriander leaves
8 sheets ready-rolled puff pastry
1 egg, lightly beaten
1/2 leak, extra, cut into long thin strips
200g plain yoghurt
2 tablespoons grated Lebanese (short) cucumber
1/2 teaspoon brown sugar
kitchen string
1. Preheat the oven to 180 degrees celsius. Heat the oil in a saucepan over medium heat and cook the leek for 2-3 minutes, or until soft. Add the garlic, mushrooms, cumin and ground coriander and cook for 1 minute, or until fragrant.
2. Add the combined lentils and stock and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are cooked through, stirring occasionally. Add the sweet potato in the last 5 minutes.
3. Transfer to a bowl and stir in the fresh coriander. Season to taste. Cool.
4. Cut the pastry sheets into four even squares. Place 1.5 tablespoons of the filling into the centre of each pastry square and bring the edges together to form a pouch. Pinch together, then tie each pouch with string. Lightly brush with egg and place on lined baking trays. Bake for 20-25 minutes, or until the pastry is puffed and golden.
3. Soak the leek strips in boiling water for 30 seconds. Remove the string and re-tie with a piece of blanched leek. Put the yoghurt, cucumber and sugar in a bowl and mix together well. Serve with the pastry pouches.
I halved this recipe and it made 16 very sufficient sized pouches. 3 or 4 per person is usually adequate, they are quite filling.
I didn't tie them with kitchen string as I didn't have any, nor did I have time to tie them with leek. That's what two toddlers whinging at dinner time will do to you!!
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