For the filling:
- 550ml chicken stock
- 200g lentils, rinsed
- 2 tbsp curry powder
- ½ tsp turmeric
- ¼ tsp black pepper
- 2 carrots, peeled and chopped
- 1 potato, peeled and cubed
For the pastry:
- 500g plain flour
- 1 tsp salt
- 280g cold butter
- 4 tbsp lard or vegetable shortening
- 12-15 tbsp cold water
1 Bring the chicken stock to a boil in a large pot over a high heat. Add the lentils, curry powder, turmeric and black pepper. Reduce the heat to a simmer and allow to simmer for one hour, stirring occasionally.
2 Add the chopped carrots and potatoes and cook for 15 minutes longer. Remove from the heat and allow to cool.
3 Meanwhile, combine the flour, salt, butter and shortening in a large bowl. Use your fingers or a pastry cutter to rub the butter and shortening into the flour until the mixture is crumbly.
4 Add the water a splash at a time, stirring with a fork after each addition, until the dough comes together. Gather into a ball, wrap in cling film and place in the fridge for one hour.
5 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Lightly grease a large baking tray with oil or butter.
6 Divide the dough into 12 equal portions and roll each one out to a circle about 20cm in diameter.
7 Spoon 1-2 tablespoons of the lentil mixture over one half of each circle, leaving a 1cm border from the edge. Fold over each pie, using a little water to seal the edges. Seal by pressing the back of a fork all the way around the semi-circular edges.
8 Bake for 25-30 minutes or until golden brown. Enjoy immediately or transfer to a wire rack to cool completely and pack for later.
Per Serving 437 kcal, 24.1g fat (13.8g saturated), 46.2g carbs, 1.2g sugar, 9.4g protein, 7.2g fibre, 0.487g sodium.