These mouthwatering Curried Lentil and Pumpkin Pies are packed with flavor and are sure to be a hit at your next family get together.
Preheat oven at 180 degrees Celsius. Grab one or two sheets of the shortcrust pastry and allow to thaw on the bench till workable.
Grease your pie tins* with cooking spray and set aside. When the pastry is workable cut into four squares and shape into the pie tins if making individual pies.
Pop onto a tray and blind bake for 10-15 minutes in the oven till lightly golden. (no need to blind bake as the shortcrust pastry shouldn't rise too much). Allow to cool while you prep the filling.
Dice your onion, celery and carrot finely and crush the garlic.
Pop into a frypan with 2 tabs of olive oil and veggie stock cube on medium heat and cook till soft.
Add your spices, cumin, curry powder and cook for 1 minute till fragrant.
Drain and rinse your can of lentils and add to the onion mix along with the pumpkin and cook for a few minutes. Season with salt and pepper to your taste.
Allow to cool slightly before popping filling into the pie cases. Top with grated cheese if you like and cook for 20-25 minutes.