Ingredients: 

Makes 32 

• 1 tablespoon cooking oil 
• 1 onion (diced) 
• 1 pointed sweet pepper (deseeded and diced) 
• 1 tomato (deseeded and diced) 
• 1 tin of callaloo  
• 1 tin of lentils 
• 1 teaspoon thyme 
• ½ teaspoon salt 
• 4 level tablespoons curry sauce mix 
• 4 packs of ready rolled puff pastry (375g a pack) 
• 1 egg (beaten - for the egg wash) 

Method:

1. Preheat the oven to 220°C (200°C fan oven or gas mark 7) 
2. Open, drain and rinse the lentils. Then open and drain the callaloo 
3. Place the cooking oil in a deep-frying pan over a low heat and sauté the onions for 2 to 3 minutes 
4. Add the diced sweet pepper, diced tomato, and thyme and cook gently for another 2 to 3 minutes 
5. Add the lentils and callaloo, then add the curry sauce mix and stir well. Once stirred through, remove from the heat and allow to cool 
6. Open the ready rolled puff pastry and use a large circular pastry cutter to cut 8 circles from each sheet of pastry (this will make 32 in total) 
7. Place a spoon of the filling in the centre of each pastry circle 
8. Wet the edges of the pastry circles and fold in half, pinching them closed 
9. Place the pasties on a baking sheet and brush the beaten egg over the pasties using a pastry brush. Then pierce each pasty a couple of times with a fork to allow steam to escape 
10. Place in the oven for 15 minutes