Spiced lentil pasties

Name: Spiced lentil pasties
Yield: Makes 4 pasties
Cuisine: British
Ingredients: Salt and freshly ground pepper; 75 g lard; 1 tsp ground cinnamon; 75 g butter; 250 g plain strong flour; ½ tsp salt; 1 medium onion, finely sliced; 1 tsp ground cumin; 2 large potatoes (about 750 g), peeled and diced; 1–2 tbsp butter or oil; 500 g leftover cooked lentils or beans

Preparation info

Makes
4
pasties

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This is a Cornish pastry method, though the ingredients come from elsewhere. You can replace the lentils with any other pulses, an important source of protein in a vegetarian winter diet. One pasty will satisfy a man-sized appetite.

Ingredients

500 g leftover cooked lentils or beans
1–2 tbsp butter or oil

Europe
United Kingdom
Winter
Pie

Method

First make the pastry. Chill all the ingredients before you begin, including the bowl. Grate the fat into the flour and salt and stir it in with a knife. Mix in 4–5 tablespoons cold water, enough to make a softish dough. Knead briefly into a ball – the fat should remain quite lumpy – cover with clin