Penny’s Veg and Lentil Pasties

13427901_10153761164783877_5027025328298747979_n1 onion
1 clove garlic
1 tsp fresh winter savoury chopped
½ tsp turmeric
Salt and pepper
1/4cup tomato paste/tomato sauce
Small bunch of home-grown silver beet, chopped
150g potatoes, cubed and steamed
150g parsnip, cubed and steamed
150g turnip, cubed and steamed
150g carrots, cubed and steamed
¼ cup green lentils cooked
175g butter
225g plain/wholemeal flour
100g wholemeal self raising flour
2/3 cup water
One egg beaten
Sesame seeds
Method: Fry onion until soft, turn off and add turmeric, winter savoury, salt and pepper and tomato paste/sauce. Mix together with steamed vegetables and lentils.
For pastry, rub butter into flours until resembles breadcrumbs, add water and mix to dough. Knead then roll out about 3mm thick. Cut 15cm rounds of pastry, fill with mixture on one side, wet edges and fold over to seal.
Place on baking tray, paint with beaten egg, sprinkle with sesame seeds and prick with a fork.
Bake at 200C for around 30 mins until brown on top and bottom.

(This recipe was uploaded with the permission of the original poster.)