I tried to make pasties, but my pastry was too crumbly so I made little pasty pies instead

Tags: vegetarian

Ingredients (crust)
4 oz wholemeal bread crumbs
1 oz mixed nuts, ground (use soya beans if you have nut allergies)
2 oz oatmeal
½ teaspoon salt
1 teaspoon dried marjoram
4 oz butter
Ingredients (filling)
5 fl oz milk
2 eggs
2 teaspoons parsley, roughly chopped
1 teaspoon stock powder
½ - 1 teaspoon curry powder
14 oz tin of butter, borlotti or cannelloni beans, drained
salt and black pepper
Method
Pre-heat the oven to gas mark 6, 400F (200C)
Mix together the dry ingredients in a food processor and then add in the butter.
Press the crumb dough into an 8” flan case. Bake for 10 minutes and then leave to cool.
Meanwhile, make the filling by blending the eggs, milk, parsley, stock and curry powder.
When the base has cooled, lay the beans over the crumb base and pour over the milk and egg mix.
Bake in the oven for 35 minutes or until just set and serve hot or cold.

Tags: vegetarian

Ingredients
6oz red lentils
12 fl oz water
4 oz cheddar cheese
1 onion, peeled and finely chopped
1 tablespoon fresh parsley, chopped
½ teaspoon cayenne pepper
a little lemon juice
1 large egg
3 tablespoons single cream
salt and freshly ground black pepper
1 teaspoon butter
method
Pre-heat the oven to gas mark 6, 190C
Rinse the lentils, add the water and bring to the boil. Turn down the heat, put the lid on and simmer for 10 to 15 minutes. Check in case you need to add water. The mixture should cook to a stiff puree.
Remove from the heat and mix in the grated cheese, chopped onion, parlsey, cayenne pepper and lemon juice. Season to taste.
Beat the egg, stir in some cream and mix with the lentils.
Grease a 1 lb loaf tin with the butter and pour in the mixture.
Bake for 45 - 50 minutes until the top is golden brown and the mixture feels firm to the touch.
Let it stand for 10 minutes before turning it out.

Tags: main meal, vegetarian