October 28, 2018
Snacks, Beans, Vegetables,
Carrot, Appetizers, Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Entertaining, Game/Sports Day, Ladies Luncheon, Weeknight Meals, Oven Bake, Stove Top, Hot Appetizers, Lentils more
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"From one of our national supermarkets and their free monthly magazine, August 2018. Note - our pastry sheets are about 23cm to 24cm square."
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.
Preheat oven to 200C and spray and 18 holes of two (1/2 cup 80ml) muffin pans with olive oil spray.
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.
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.
Lightly whisk the remaining eggs in a bowl and brush over the pastry and then sprinkle with poppy seeds.
Bake for 20 to 25 minutes or until pastry is crisp and golden and sprinkle with extra parsley and serve.
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