Lentil Pasties

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Ingredients:

900g/2lb shortcrust pastry

225g/8oz onions, peeled and finely chopped

225g/8oz carrots, peeled and finely diced

450g/1lb cooked Puy lentils

1 tbsp tomato purée

1 tbsp vegetable oil

2.5ml/½ tsp ground cumin

2.5ml/½ tsp ground ginger

2.5ml/½ tsp paprika

salt and pepper

1 egg, beaten, for glazing

Heat the oven to 200C/400F/Gas 6.
Roll out the pastry and cut out 6 circles 20cm/8in in diameter.
Heat the oil and cook the onions and carrots slowly in it until soft.
Take off the heat and stir in the spices, tomato purée, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.