Curried Lentil Pies
with a Crispy Potato Top
Australians love pie. We’ve done away with the buttery pastry and meat for this version, and infused our filling with protein-rich lentils, sweet juicy currants and curry powder for extra flavour. A er all, you know it’s an Australian classic when it’s got the best flavours from all over the world.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
1
carrot
1 clove
garlic
1 cube
vegetable stock
1 tin
lentils
2 tbs
currants
(May be present: Gluten, Wheat, Milk, Soy. )
300 g
potatoes
½ bag
mixed salad leaves
2 tbs
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
2 tsp
mild curry powder
(May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
2 tsp
butter
(Contains Milk;)
1 cup
boiling water
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare your ingredients, finely chop the brown onion, peel and grate the carrot, peel and crush the garlic, crumble the vegetable stock powder, drain and rinse the lentils, very thinly slice the potatoes, melt the butter and wash the salad leaves.
Heat a medium frying pan over a medium heat. Add the slivered almonds and cook, stirring, for 1 minute or until toasted and golden. Remove from the pan and set aside.
Heat the olive oil in the same frying pan over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mild curry powder and cook, stirring, for 1 minute or until fragrant. Dissolve the vegetable stock in the boiling water and add to the pan with the lentils, slivered almonds and currants. Simmer for 10 minutes or until thickened slightly.
Transfer the lentil mixture into a small baking dish or individual ovenproof ramekins and cover with a layer of the potato slices. Brush the potato with the melted butter. Cook in the oven for 25 minutes or until the top is golden. Remove from the oven and rest for 5 minutes. Tip: If you have extra potato slices toss them in some oil and pop them in the oven too.
Spoon the pies onto plates or serve it in the individual ramekins. Drizzle the mixed salad leaves with a little olive oil and serve beside the pie.