Vegetable Hand pies contain veggies, lentils, and a simple curry flavor! Wonderfully coordinated with a serving of blended greens for dinner or as an after-school snack!
Curried vegetable hand pies Recipe:
INGREDIENTS
- 2 tablespoons shelled nut or vegetable oil
- 1 brown onion, finely chopped
- 2 tablespoons korma curry stick
- 500g butternut pumpkin, peeled, cut into 2cm pieces
- 1 small cauliflower, cut into small florets
- 1/4 glass (50g) rosy lentils
- 400g can diced tomatoes
- 165ml can of coconut deplete
- 1/2 holder (60g) set peas
- 2 sheets set puff prepared great, part crossways
- 1 Coles Australian Free Run Egg, delicately whisked
- Cumin seeds, to sprinkle
INSTRUCTIONS
Step 1
Warm oil in a dish over medium heat. Incorporate onions. Cook, mixing, for 5 mins or until onion progresses. Incorporate the curry stick. Cook, blending, for 1 min or until fragrant. Incorporate pumpkin, cauliflower, lentils, tomato, and coconut deplete.
Step 2
Cook, mixing in some cases, for 20 minutes or until the pumpkin is fragile and the mix thickens to some degree. Clear from warmth. Blend inside the peas. Set aside to cool.
Step 3
Preheat the stove to 200°C. Line a warming plate with arranged paper. Put 1 cake half on a clean work surface. Spoon one-quarter of the pumpkin mix over one brief conclusion of the heated great, taking off a 1cm border.
Step 4
Cover over the heated great to encase the filling. Utilize a fork to seal the edges. Put on the lined plate. Reiterate with the remaining cake parts and pumpkin mix.
Step 5
Brush pies with a little egg. Sprinkle with cumin seeds. Get ready for 20-25 minutes or until the cake is brilliant and puffed.
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