Lentil Pies

1 tbsp oil
1 onion
1 carrot
1/2 green capsicum*
1 garlic clove
1/2 jar pessata or 1 can chopped or diced tomatoes
2 cups green/brown lentils, cooked
4 sheets gluten-free pastry (Genius shortcrust has worked the best)
Cheese replacement (I used 4 broken up Tofutti squares)

* use a whole green capsicum if your partner doesn't hate it

 

1. Preheat oven to 200C and lightly grease a sixteen-muffin pan (Genius pastry doesn't need greasing first).


2. Chop the vegetables finely.


3. Heat oil in a large frying pan, saute onion, carrot, capsicum and garlic for 2-3 minutes, until onion is tender.


4. Mix in tomatoes and simmer for 4-5 minutes, until thickened slightly. Blend in lentils and cook, stirring, for 1-2 minutes, until heated through. Cool slightly.


5. Cut each piece of pastry into eights (into quarters, then halve). Fold into the muffin pan like a charity-ribbon.


6. Spoon filling to the tops of the pastry cases. Top with grated or broken soy cheese. 


7. Bake for twelve to fifteen minutes, then leave to cool before removing.