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Lentil and pumpkin pasties

  • 20 minutes
  • 20-25 minutes
  • Makes 10-12
Lentil and pumpkin pasties

During the picking season, Lois prepares these pasties for the pickers for their lunch.


  • 1 cup brown lentils
  • 3¼-4 cups water or stock
  • 1 cup peas
  • 1 onion, peeled and finely chopped
  • 50 grams butter
  • 1½ tablespoons garam masala (see recipe on our website)
  • 2 cups mashed pumpkin
  • 2x 400 gram packets frozen puff pastry, defrosted
  • beaten egg or milk to glaze


  1. Cook the lentils in the water or stock until tender. Add the peas and cook for a further 5 mintues before draining off any remaining cooking water. Allow to cool. Cook the onion in the butter in a hot frying-pan until softened. Stir in the garam masala and cook for a few minutes until fragrant. Stir in the pumpkin and season, if wished. Allow to cool.
  2. Preheat the oven to 210ºC. Line a baking tray with baking paper. Roll both blocks of pastry out to a 2-mm thickness on a lightly floured bench and cut out 10-12 rounds that are each 16-18cm. Layer the pasttry scraps on top of each other and re-roll and cut out as required. Divide the filling mixture evenly among the rounds. Brush the edges of the pastry with water, then bring together and pinch or crimp the edges together. Brush the pasties with beaten egg or milk to glaze and place on the prepared tray. Bake in the preheated oven for 20-25 minutes or until well cooked and golden brown. Serve hot with a favourite pickle or chutney.

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