Curried Lentil And Spinach En Croute - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, flinely chopped
2 carrots, grated
2 tablespoons curry paste
100 g red lentils
400 g chopped tomatoes
200 ml vegetable stock
2 tablespoons mango chutney
50 g peanuts, toasted
450 g fresh spinach
100 g feta, crumbled
375 g ready made puff pastry

Preparation

Heat oven to 220C.
Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste.
Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts.
Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool.
Chop spinach roughly and mix with feta.
Roll pastry into a 12 inch square and keep any trimmings.
Cut in half and place half the pastry on a greased baking tray.
Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides.
Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils.
Run a lattice cutter over the remaining half of the pastry leaving and inch border.
Lift the lattice onto the filling and gently strech until the two pastry borders.
Use the trimmings to make star shapes to decorate.
Bake on the top shelf for 20 mins until golden.
rest for 10 mins before serving.
Once cold this can be wrapped in foil and frozen for upto 1 month.