Pastry

• 250g plain or wholemeal flour
• 2 FR eggs, whisked
• 100g unsalted butter, chopped
• 2 tsp purified water

Filling

• 1 sweet potato, diced
• 1 large brown onion, diced
• 2 Desiree potatoes, diced
• 1 cup celery, diced
• 1 cup cooked lentils
• 2 FR eggs, beaten
• sea salt & black pepper to taste
• ½ cup fresh basil, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp garlic, chopped
• 1 tsp sweet paprika
• 1 tsp vegetable seasoning
  
• ½ tsp cayenne pepper

Preheat oven to 180 degrees. In a large mixing bowl or food processor, add sifted flour, rub in butter pieces to form breadcrumb-like consistency before combining remaining pastry ingredients to form a soft dough. Knead until smooth, wrap in cling-wrap and refrigerate for 30 minutes.

In a separate bowl, mix together the filling ingredients. Roll out one-quarter of the pastry in a circle to the size of a dinner plate and place one-quarter of the filling in the middle, fold over, press down with fork and brush with egg. Repeat process four times. Place on baking tray and put into oven for 40 minutes or until golden. Serves 4