Curried Lentil Pies
We admit it – we’re still pining for Christmas. Some festive foods are just too good to be retired in January! Take the fruit mince pie for example: absolutely delicious. We’ve done away with fussy, buttery pastry for this version, and infused our filling with sweet juicy currants and PureBlends curry powder for extra flavour. It’s time to ease yourself back into the routine of a new year with this perfect pie (Christmas cracker not included).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 tbs
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
½
brown onion
1
carrot
1 clove
garlic
2 tsp
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 tsp
vegetable stock powder
1 tin
lentils
2 tbs
currants
(May be present: Milk, Soy, Gluten, Wheat.)
300 g
potatoes
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
2 tsp
butter
(Contains: Milk;)
1 cup
boiling water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion and peel and grate the carrot. Peel and crush the garlic. Very thinly slice the potatoes. Drain and rinse the lentils and wash the mixed salad leaves. Lastly, melt the butter.
Heat a medium frying pan over a medium heat. Add the slivered almonds and cook, stirring, for 1 minute or until toasted and golden. Remove from the pan and set aside.
Heat the olive oil in the same frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mild curry powder and cook stirring for 1 minute or until fragrant. Dissolve the vegetable stock powder in the boiling water and add to the pan with the lentils, slivered almonds and currants. Simmer for 10 minutes or until thickened slightly.
Transfer the lentil mixture into a small baking dish or individual ovenproof ramekins and cover with a layer of the potato slices (don’t overlap or they won’t cook evenly). Brush the potato with the melted butter. Cook in the oven for 25 minutes or until the top is golden. Tip: If you have extra potato slices toss them in some oil and pop them in the oven too.
Sit for 5 minutes before spooning onto plates or serving in individual ramekins. Drizzle the mixed salad leaves with a little olive oil and serve beside the pie.
