Curried Lentil Pies
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Curried Lentil Pies

Curried Lentil Pies

with Mixed Salad Leaves

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.

Tags:
Egg Free
Naturally Gluten-Free
Low Sodium
Veggie
Allergens:
Almond
Milk

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.

Preparation Time1 hour
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1

brown onion

1

carrot

1 clove

garlic

⅔ packet

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;)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2180 kcal
Fat20 g
of which saturates3.6 g
Carbohydrate57.9 g
of which sugars21.1 g
Dietary Fibre0 g
Protein18.3 g
Cholesterol0 mg
Sodium461 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Peeler
Pan
Small Bowl
Baking Dish
Brush

Cooking Steps

Grate the carrot
1

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, very thinly slice the potatoes, melt the butter, and wash the mixed salad leaves.

2

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.

3

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.

Layer the potato slices
4

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.

5

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!