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Sweet potato and lentil pastry pouches

A recipe from the Good Food collection.


Sweet potato and lentil pastry pouches
Sweet potato and lentil pastry pouches
2 tablespoons olive oil
1 large leek, finely chopped
2 cloves garlic, crushed
125 g (4½ oz) button mushrooms, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
95 g (½ cup) brown or green lentils
125 g (½ cup) red lentils
500 ml (2 cups) vegetable stock
300 g (10½ oz) sweet potato, diced
4 tablespoons finely chopped fresh coriander (cilantro) leaves
8 sheets ready-rolled puff pastry
1 egg, lightly beaten
½ leek, extra, cut into 5 mm (¼ inch) wide strips
200 g (7 oz) plain yoghurt
2 tablespoons grated Lebanese (short) cucumber
½ teaspoon soft brown sugar


1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Heat the oil in a saucepan over medium heat and cook the leek for 2–3 minutes, or until soft. Add the garlic, mushrooms, cumin and ground coriander and cook for 1 minute, or until fragrant.

2. Add the combined lentils and stock and bring to the boil. Reduce the heat and simmer for 20–25 minutes, or until the lentils are cooked through, stirring occasionally. Add the sweet potato in the last 5 minutes.

3. Transfer to a bowl and stir in the coriander. Season to taste. Cool.

4. Cut the pastry sheets into four even squares. Place 1½ tablespoons of filling into the centre of each square and bring the edges together to form a pouch. Pinch together, then tie with string. Lightly brush the party with egg and place on lined baking trays. Bake for 20–25 minutes, or until the pastry is puffed and golden.

5. Soak the leek strips in boiling water for 30 seconds. Remove the string and re-tie with a piece of blanched leek. Mix the yoghurt, cucumber and sugar in a bowl. Serve with the pouches.

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