Last weekend I had a hankering for something with beautiful Moroccan style spices, and these gorgeous little Moroccan Carrot and Lentil pasties are what I came up with. Now that the weather is warmer I’m wanting lighter meals and while for a lot of people that might mean a salad as a main meal, I’m not really one of those people. As much as I enjoy salads I want something a little more substantial to go with a salad, and these Moroccan Carrot and Lentil pasties fit the bill perfectly. I served the pasties with a deliciously tangy tabouli and a spiced carrot salad.
The pasties are quite simple to make, and are simply a combination of onions, garlic, carrots, lentils, Ras El Hanout and parsley, which are then wrapped in puff pastry and baked until golden and flaky.
Ras El Hanout, if you haven’t heard of it before, is a Moroccan spice blend, which apparently means “top of the shop”, and refers to a blend of the best spices available from spice merchants. While I made my own Ras El Hanout, you can certainly use a store bought blend, however making your own is quick and easy and allows you to customise it to your own taste.
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- 1 x 400g tin of lentils, drained
- 3 large carrots, chopped
- 2 large onions, peeled and chopped
- 4 cloves of garlic
- 1 tablespoon of olive oil
- 2 tablespoons of Ras El Hanout
- ½ cup of vegetable stock
- ⅓ cup of parsley, chopped
- salt and pepper to taste
- 3 sheets of frozen puff pastry, thawed
- 1 egg, beaten
- Place a large frying pan on the stove top over a medium heat. Add the olive oil, onion, garlic and Ras El Hanout and cook until the the onion is golden and the spices are aromatic.
- Add the carrots and cook for a few minutes, coating in the spices.
- Add the tinned lentils and vegetable stock and reduce heat to a simmer and cook for 10 to 15 minutes, or until the carrot is softened.
- Remove from the heat and allow to cool before making the pasties.
- Cut 4 large circles out of each sheet of puff pastry.
- Add the parsley to the cooked carrots and lentils and stir to combine.
- Cup one of the pastry circles in your hand and fill with a heaped tablespoon of the lentil mixture and press the edges of the pastry together to seal. Repeat with remaining pastry.
- Press the edges of each pasty with a fork and then brush with beaten egg and place in the refrigerator to chill for 20 minutes.
- Preheat the oven to 200 degrees celsius (390 Fahrenheit) and line a large baking tray with baking paper. Place the pasties on top and bake for 15 to 20 minutes, or until golden.