Lentil and Silverbeet parcels

 

Just another one of those things that I invented off the top of my head... It started with Mum forgetting to bring Spanakopita last week, then to my partner talking about making Spanakopita, then to me turning it into pumpkin and ricotta triangles because we had been eating too much spinach (palak paneer for 5 days anyone?) Then scrapping the ricotta for lentils... guh.

I had to add silverbeet, because I like it more than spinach ;)

Lentil and Silverbeet parcels

3 sheets puff pastry - cut into quarters and kept cold.

1/3 jap pumpkin, 1cm cubes

1 bunch silverbeet, trimmed of stalk and roughly chopped

1 tin lentils, drained and rinsed thoroughly

2 soft tomatoes, diced

1 onion, finely diced

5 cloves garlic, finely chopped

mustard seeds

cumin seeds

paprika powder

curry powder 

salt and pepper 

garam masala and dried chopped garlic to garnish

In a large frypan, sautee onion and garlic in olive oil. Add mustard and cumin seeds and fry until popping. Put in cubed pumpkin and cook for about 10 minutes stirring occasionally to lightly caramelise.

Add silverbeet, paprika and curry powder. Cook for 3 minutes stirring frequently.

Add drained lentils. Cook for 2 minutes. Add tomatoes, salt and pepper and cook a further 5 minutes until mixture is 'dry' 

(the tomatoes will make the mixture a bit watery upon addition, which will make the pastry soggy when baking. When the mix is no longer watery, it is ready.)

Spoon 1 to 1.5 tablespoons of mixture into centre of each pastry quarter. Fold up diagonal ends and place onto oiled tray. Use extra pastry trimmings to make a small button and place in the centre. 

Spray each parcel with oil. Top with a sprinkle of garam masala powder and dried chopped garlic.

Bake at 180 degrees for approximately 30 minutes until golden brown - check after 20 minutes to ensure they cook evenly.

Makes 10.