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Spicy Mini Pasties

An easy snack when using ready made pastry
Course Appetizer, Side Dish, Snack, Tapa
Cuisine Indian, Mediterranean
Keyword baking, easy, pastry, spicy, tapa
Prep Time 20 minutes
Cook Time 15 minutes
Baking Time 15 minutes
Total Time 50 minutes
Servings 16 Pasties
Cost 2€

Equipment

  • Oven - Set to 200 deg C
  • Vegetable Knife
  • Chopping board
  • Frying pan
  • Baking Paper
  • Baking tray
  • Pastry brush

Ingredients

  • 1 Large potato (no need to peel) Chopped into tiny chunks
  • 1 Carrot, peeled and chopped into tiny chunks
  • 1 Medium white onion chopped into tiny chunks
  • Half tsp Hot chili powder
  • Half tsp Ground Turmeric
  • 1 tsp Ground Garam Masala
  • 1 295 g Jar of ready cooked lentils - Rinse and drain
  • Salt and Pepper
  • Splash of water
  • 2 tbsp Olive Oil
  • Optional - A little grated Ginger and garlic

Pastry

  • 1 pack Buitoni pastry circles (16 in a pack) - Or a sheet of puff pastry cut into circles
  • 1 Egg, beaten
  • A little water for sealing

Instructions

  • Prepare all your filling ingredients, add 2 tbsp olive to a hot frying pan, add the filling ingredients, cover the pan and soften off the veg on a medium/low heat - About 10 mins. Stir every couple of minutes.
  • When the filling is cooked leave it to cool for a few minutes.
  • Line a baking sheet with baking paper
  • Lay circles of pastry on the sheet and add your filling to one half of each circle, about 1-1 and1/2 tsp of filling per circle - Dont over fill them.
  • Add a little to water to the outside edge of the pastry circle. Fold over the pastry to form a half moon shapes and press to seal.
  • Brush each pasty with a little beaten egg.
  • Bake for around 12 - 15 minutes in the centre of the oven, if after 8-10 mins they are looking to be browning too fast, move the tray to the bottom of the oven to finish baking them.