Recipe uploaded by

1 rating

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oil in a medium saucepan and fry the onion for 5 mins until softened. Add the lentils and tomato paste, and cook for 2 mins. Add the stock and bring to the boil. Cover and simmer for 15 mins, until most of the stock is absorbed and the lentils have softened.
2. Meanwhile, heat a non-stick frying pan. Fry the sausage meat over a moderate heat for 5 mins, breaking it up with a wooden spoon, until golden and cooked through. Add the peas and lentils, season, then set aside to cool. Heat oven to 200C/fan 180C/gas 6.
3. On a lightly floured surface, roll out each pastry to the thickness of a £1 coin and cut 10 saucer-size discs out of each, re-rolling trimmings. Pile 3 heaped tsp of meat mixture in the middle of each disc. Brush edges with beaten egg and fold over to form a seal. Pinch edges together, then brush with more egg. Chill on a lightly floured baking sheet for 15 mins. Can be made to here up to 2 days ahead or frozen for up to a month. Bake for 15-20 mins until golden.

Per serving

281 kcalories, protein 5g, carbohydrate 26g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.5 g

Latest comments and suggestions

• mother*ship

  08 July 2008

  mother*ship rated and commented on this recipe

  

  Forgot to put the peas in and these were still very tasty. Although using a saucer size you get 10 not 20, I guess whoever wrote this has tiny saucers!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clare

  30 December 2008

  Clare commented on this recipe

  I usually make this with a 500g pack of sausagemeat, instead of sausages, I add a tin of kidney beans as well, and make one big pie, instead of little pasties. A firm family favourite

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chocolatediamonds123

  17 October 2009

  chocolatediamonds123 commented on this recipe

  I did this for food technology at school (gcse), it was very good fun to make. we then had it for tea later on - this went down a treat with the family

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1089/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 1 small onion , finely chopped
• 85g red lentils
• 2 tbsp sundried tomato paste
• 300ml vegetable stock
• 4 good-quality sausages , skins removed
• 50g frozen peas or petit pois
• plain flour , for dusting
• 2 x 500g packs shortcrust pastry
• 1 egg , beaten

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 20 small pasties

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Plus 15 mins chilling

Can be frozen if pastry has not been frozen before

Ingredients

• 1 tbsp olive oil
• 1 small onion , finely chopped
• 85g red lentils
• 2 tbsp sundried tomato paste
• 300ml vegetable stock
• 4 good-quality sausages , skins removed
• 50g frozen peas or petit pois
• plain flour , for dusting
• 2 x 500g packs shortcrust pastry
• 1 egg , beaten

Per serving

281 kcalories, protein 5g, carbohydrate 26g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.5 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk