Natasha Corrett's potato and lentil pasties recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Natasha Corrett’ s potato and lentil pasties By You Magazine - August 2, 2020 This is a very versatile recipe – there are so many variations you can do with this one for everyone to enjoy. I tend to use just one roll of pastry and make the rest of the filling into a supper for me and my husband Simon by adding an extra handful of spinach, some baby tomatoes and prawns then heating through. If you want to use all the filling for pasties, either buy two rolls of pastry to make ten pasties and freeze some or halve the lentil mixture. These can also be plant-based if you leave out the cheese and use some grated courgette instead plus vegan pastry. Lisa Linder MAKES 5 PASTIES PREP 25 MINUTES COOK 20 MINUTES 250g new potatoes, cut into 5mm cubes 250ml water 1 tbsp olive oil ½ tsp ground cumin 40g spinach, diced 250g cooked puy lentils 80g cheddar, grated 1 roll of shop-bought puff pastry 1 egg, beaten 1. Preheat the oven to 200C/180C fan/gas 6 and line a tray with baking paper. Put the potatoes into a pan and cover with the water to 1cm above the potatoes. Cook on a high heat until all the water is absorbed and the potatoes are soft. If they are not soft before the water is absorbed, add a touch more. 2. Once the water is absorbed, add the oil, cumin, spinach and lentils. Stir until the spinach wilts, then add the cheese and take off the heat. 3. Roll out the pastry, if it isn’t already rolled out, to 3mm-4mm thick. Fold one corner over so that it forms a triangle, then cut around. Repeat this until you have five folded-over triangle pieces. 4. Put 1 tablespoon of mixture into the centre of half a triangle, brush the inside edges with egg and fold the other side over the top. 5. Push down the edges with a fork then pop the prongs into the top of the middle of the pasty so there are little holes for air to go into it. Repeat this process with the other triangles. 6. Brush egg wash over the top of the potato and lentil pasties, put on to the lined tray and into the oven for 20 minutes. (You can also freeze them: once you have made the pasties and brushed on the egg, put into freezer bags. Cook from frozen for 25 minutes.) CHANGE IT UP Mix the lentil filling from these potato and lentil pasties through a sauce, such as pesto or mushroom and tomato, with pasta or rice. Our recipes are from Family Kitchen: Simple Healthy Meals for Everyone by Natasha Corrett, which will be published by Mums Know Best on 13 August, price £25, and is available from Amazon and Waterstones. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved