MAKES 3 PIES
INGREDIENTS:
1 Sweet Potato, (cubed)
3 Potatoes, (cubed)
1 Red Onion, (diced)
1 Carrot, (diced)
3 Shallots, (sliced thinly)
200g Red or White Cabbage, (shredded)
120g of Spinach
½ Bunch of Coriander, (roughly chopped)
400g Tinned Tomato
400g Brown Lentils
1 Cup of Red Lentils
1-2 TBLS of Curry Powder
1 tsp. of Garam Masala
1 tsp. of Cumin
Salt & Pepper, (to taste)
*1 TBLS of Sesame Seeds
6 Sheets of Filo Pastry
METHOD:
Preheat the oven to 200°C, and greaseproof 3 large pie tins.
Line tins with a sheet of filo pastry, and allow some over hang.
Bring a large pot of salted water to the boil. Add the potato, sweet potato, and carrot and cook until soft to run a fork through.
Heat olive oil in a large heavy based frying pan. Throw in onion, and sauté until clear. Add all remaining ingredients except the coriander, shallots and pastry, and bring to the boil. Reduce heat, and simmer until fragrant.
Meanwhile, mash the potato and carrot mixture into a mash.
Remove lentil mixture from heat and mix in the potato and carrot mixture until well combined. Add extra curry powder, salt and pepper to adjust flavor to taste.
If cooking ahead of time, and freezing the pies for another day, allow mixture to cool.
If not, spoon the mixture into each pie case, and place another sheet of filo on top, pressing the edges together firmly with a fork, and cutting off any excess.
Brush with olive oil and add a sprinkle of sesame seeds to the stop.
Bake in the oven for 35-45 minutes, or until golden brown.