Cheesy Lentil Pies

• 1 tbsp oil
• 1 None onion, finely chopped
• 1 None carrot, finely chopped
• 1 None green pepper, deseeded and finely chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp dried chili flakes
• 14 oz can diced tomatoes
• 14 oz can lentils, drained and rinsed
• 2 None sheets frozen shortcrust pastry, thawed
• 3 oz mild Cheddar cheese, grated
• None None plain yogurt, to serve
• None None salad, to serve

1. Preheat oven to 400u0b0F. Lightly grease 8 cups of a muffin pan. For the filling, heat the oil in a large frying pan on high and saute the onion, carrot, pepper and garlic for 2-3 mins, until the onion is tender. Stir in the spices and cook for 1 min, until fragrant. Mix in the tomatoes and simmer for 4-5 mins, until thickened slightly. Add the lentils and cook, stirring, for 1-2 mins, until heated through. Cool slightly.
2. Cut each piece of pastry into quarters and press into the prepared cups of the muffin pan. Prick the bases and bake for 8-10 mins. Cool slightly.
3. Spoon the filling evenly between the pastry cups. Sprinkle with cheese and bake for 10-15 mins, until golden. Serve with yogurt and salad.

oil, onion, carrot, green pepper, garlic, ground cumin, ground coriander, chili flakes, tomatoes, lentils, shortcrust pastry, cheddar cheese, yogurt, salad

Taken from recipes-plus.com/api/v2.0/recipes/20834 (may not work)