Curried Lentil Pies
With Mixed Leaf
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. After 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
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
½
brown onion
1
carrot
1 clove
garlic
⅗ sachet
mild curry powder
(May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 cube
vegetable stock
1 tin
lentils
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
300 g
potatoes
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
1 cup
boiling water
2 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion. Peel and grate the carrot, and peel and crush the garlic. Crumble the vegetable stock. Drain and rinse the lentils, and wash the mixed salad leaves. Slice the potatoes very thinly and melt the butter.
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 in a small bowl or jug, then add to the pan with the lentils, toasted 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.
To serve, spoon the pie onto plates or serve it in the individual ramekins. Drizzle the mixed salad leaves with a little olive oil and serve beside the pie. Dig in!