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For the pastry:
For the filling:
- Place the plain flour in a large bowl. Add the grated butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt, then add 2-3 tablespoons of cold water and mix to a firm dough.
- Knead the dough very briefly and gently on a floured surface just to bring it together fully. Wrap in cling film and chill while preparing the filling.
- Heat the olive oil in a large pot over a medium heat. Cook the onion for three minutes, then add the garlic and cook for two minutes longer.
- Add the sweet potato and lentils, add the stock and season well. Cook on a medium to high heat until all the liquid has reduced. The lentils should be cooked through at this stage, but if there is still a bite to them add some more water and reduce again. Add the chopped kale and cook for another 10 minutes.
- Taste and season with salt and pepper, then set aside and allow to cool.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Roll out the pastry and cut out circles using a side plate as a guide. Load up one half of the pastry with filling, leaving space around the edge. Fold the other half of the pastry over the filling and crimp the pastry to create a seal.
- Poke a few small holes in the top of each pastie to allow steam to escape. Place on a baking tray and brush with the beaten egg.
- Bake for 30 minutes or until golden in colour. Serve hot from the oven with salad, or allow to cool and enjoy at room temperature – perfect for spring picnics!
Note: Chicken stock can be used as an alternative to vegetable stock, if you wish.
Per serving: 470kcals, 19.9g fat (9.6g saturated), 58.4g carbs (3.1g sugars), 15.4g protein, 12.7g fibre, 0.427g sodium
TIME-SAVING TIP: To cut down on time, you can use pre-prepared shortcrust pastry from the chilled aisle in the supermarket.