They are good these, we made them with Nell at Heron Corn Mill and brought them back for everyone!
To make the dough:
225ml warm water
2 tsp active yeast
125g wholewheat flour
125g plain flour
1 1/2 tsp salt
2 tbsp olive oil
To make the filling:
2 tbsp olive oil plus more for brushing
1 lg onion finely chopped
2 cloves garlic, minced
1 tsp ground cumin
3 tsp curry powder
225g puy lentils
300g kale, stems removed and chopped
1 tsp salt
Mix the water and yeast in a small bowl and let it sit until the yeast dissolves. Meanwhile, combine the 2 flours and salt in the bowl of a mixer fitted with a dough hook, and mix on a low speed. Add 2 tbsp of olive oil followed by the yeast mixture and mix on a low speed until a smooth dough forms. set aside to rise for 1 hour.
Boil the lentils according to packet instructions, set aside
Saute the onion and garlic in the olive oil with the curry powder and cumin. Add the cooked lentils and kale. Cook for about 10mins until the kale has wilted down. Season.
Preheat oven to 200 c
Divide the dough into 6 pieces and roll each into a 8-9 inch oval. Spread a large tbsp of filling onto the oval, leaving space at the edge to fold and seal the pocket closed. Pinch the folded edges to seal securely.
Use a spatula to transfer the pasties to a parchment lined baking sheet, brush each top with oil and cut a small slit to let steam escape.
Bake for 25-30 mins or until browned, serve hot or cool.