Ingredients:

Pastry

250 g wholemeal flour (we used spelt)
1 tsp bicarb soda
juice of 1/2 lemon
75 g tahini
140 ml water

Filling

2/3 cup French green lentils or other small lentils
1 1/3 cups water
1/2 onion, diced
1 carrot, diced
140 g peas
2 tsp smoked paprika
1 tsp oregano
1 tbsp nutritional yeast

Method:

Pastry

Mix flour, bicarb soda and lemon juice.

Whisk tahini into water and pour into flour. Stir lightly until it forms a rough ball.

Roll out between sheets of baking paper, or on a floured surface. Cut into 8 squares, each 10 cm.

Filling

Rinse lentils, then bring to the boil in 1 1/3 cups water. Turn heat down and simmer, covered, for 10 minutes. Add onion and continue simmering for another 10 minutes. Add carrot and simmer for another 10 minutes. Add peas and seasonings and simmer for another 10 minutes or until lentils are tender.

Wet the edges of the pastry squares. Divide filling evenly between pastry squares. Pinch adjoining edges together to form a square pyramid shape. Bake at 175°C for 30 minutes.