Spicy Lentil and Pea Samosas

Ingredients

• 2 sheets ready-made puff pastry
• 1 cup Gregg's Moroccan Crusting Blend
• 1 cup red lentils
• 2 cups water or vegetable stock
• 1 small onion, finely diced
• 1 tsp Gregg's Crushed Garlic
• 25g butter
• 1 tsp Gregg's Curry Powder
• 1/2 tsp Gregg's Cumin Seeds
• 1 cup frozen peas
• Gregg's Natural Sea Salt, freshly ground, to season
• Gregg's Whole Black Peppercorns, freshly ground, to season

Method

Cut 4 x 5" discs out of each sheet of pastry. Spread out onto a baking tray and pre heat the oven to 200ºC.

Sweat the onion, Gregg's Crushed Garlic, Curry Powder and Cumin Seeds in the butter for two minutes over a moderate heat then add the lentils, water or stock and peas. Cook gently until the lentils are soft, adding more water or stock if they start to dry out too much.  Remove from the heat then stir in Gregg's Moroccan Crusting Blend.

Place a golf ball size amount of the stuffing in the middle of each pastry disc then fold over and seal the edges to each other using a little water.

Brush with egg white, sprinkle over a few more Gregg's Cumin Seeds and bake in the oven until golden brown.

Serve with Minted Yoghurt Sauce.