- Serves: 6
- Cook Time: 55 minutes
- Prep Time: 50 minutes
- Effort: easy
- 300 g plain flour
- 1 tsp turmeric
- 60 ml olive oil
- 1 egg yolk
For the filling
- 800 g butternut squash or pumpkin, peeled and cut into 2cm cubes
- 2 tbsp olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 1 tsp ground cinnamon
- 400 g canned green lentils, rinsed and drained
- 2 egg yolks
- yogurt, dressing
- paprika or sumac, for sprinkling
Tips and Suggestions
To make a yogurt dressing, mix a small tub of Greek yogurt with a little crushed garlic, a squeeze of lemon juice, salt, pepper, a pinch of paprika and a good drizzle of olive oil.
1. For the pastry: put the flour, turmeric and 1 teaspoon of sea salt in a large bowl. Add the oil, egg yolk and 125ml of iced water. Mix with a fork until the dough comes together.
2. Transfer the dough to a lightly floured surface and knead until it is smooth and elastic. Divide into 12 balls, cover them with a damp cloth and leave to rest for 1 hour.
3. For the filling: while the pastry is resting, preheat the oven to 200C/180C fan/Gas 6. Put the squash or pumpkin on a large baking tray, drizzle with 1 tablespoon of the oil and season with sea salt and freshly ground black pepper. Bake for 30 minutes, or until golden.
4. Meanwhile, heat the other tablespoon of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Add the garlic, ginger and cinnamon and cook, stirring, for 2 minutes.
5. Transfer the onion mixture to a large bowl and add the lentils and roasted pumpkin. Roughly mash with a fork and season to taste. Leave to cool.
6. On a lightly floured surface, roll each ball of dough into a 10cm circle. Spread 2-3 tablespoons of filling over one half of each circle. Brush around the edge with water and fold the pastry over to enclose the filling and make a semicircle. Press the edges together with a fork.
7. Put the pasties on a baking tray, brush with beaten egg yolk and bake for 25 minutes, or until crisp and golden. Serve with yogurt dressing, sprinkled with paprika or sumac and drizzled with a little extra olive oil.
Image by Mikkel Vang. From Bill's Basics, £25, Quadrille
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