Chorizo & Lentil Pies

18
Servings
30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"From one of our national supermarkets and their free monthly magazine, August 2018. Note - our pastry sheets are about 23cm to 24cm square."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (107.5 g)
  • Calories 401.7
  • Total Fat - 23.5 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 41 mg
  • Sodium - 351.3 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 7.7 g
  • Sugars - 1.5 g
  • Protein - 15.5 g
  • Calcium - 119.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.4 mg

Step 1

Heat the oil in a large frying pan over medium heat and cook the onion and carrot, stirring occasionally, for 5 minutes or until onion softens and the increase heat to high and add the chorizo and cook, stirring for 5 minutes or until the chorizo is golden and then stir in the lentils, mashing slightly and then stir in the paprika and set aside to cool completely.

Step 2

Preheat oven to 200C and spray and 18 holes of two (1/2 cup 80ml) muffin pans with olive oil spray.

Step 3

Cut eighteen 9.5cm discs from 4 sheets of pastry and cut eighteen 7cm discs from the remaining pastry sheets and use the large discs to line the prepared pan holes.

Step 4

Lightly whisk 1 egg in a bowl and stir into the lentil mixture with the cheddar and parsley and divide among the pastry cases, pressing down slightly and then top each pie with a small pastry disc.

Step 5

Lightly whisk the remaining eggs in a bowl and brush over the pastry and then sprinkle with poppy seeds.

Step 6

Bake for 20 to 25 minutes or until pastry is crisp and golden and sprinkle with extra parsley and serve.

Tips & Variations


No special items needed.

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