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Ingredients

1 tablespoon extra virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 small carrot, grated
1 small zucchini, grated
400g can lentils, drained, rinsed
350g jar roasted vegetable pasta sauce
5 sheets shortcrust pastry, just thawed
1 egg, lightly beaten
2 x 35g sachets salsa verde finishing drizzle
1 long red chilli, seeded, finely chopped
Small fresh flat-leaf parsley leaves, to garnish

Method

Step 1 Heat oil in a medium frying pan over medium heat. Cook onion for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Add carrot, zucchini and lentils. Stir to combine. Add pasta sauce. Bring to a simmer. Season with salt and pepper. Remove from heat. Cool 20 minutes.
Step 2 Preheat oven to 220C/200C fan-forced. Line two baking trays with baking paper.
Step 3 Using 9cm cutter, cut rounds from pastry sheets. Place 1 teaspoon lentil mixture in centre of each round. Brush edges with egg. Fold in half. Press edges together with a fork to seal. Place on prepared trays. Brush with egg. Bake for 15 to 18 minutes or until golden.
Step 4 Combine salsa verde and chilli in a small bowl. Serve pies with salsa verde mixture and garnished with parsley.

Vegetarian bolognaise hand pies

How to make Vegetarian bolognaise hand pies

Ingredients

Method