Curried Lentil Pies

(VEGAN)

Ingredients:

• 2 cups petite diced tomatoes
• 4 cups water
• 1½ tsp. salt
• ½ cup celery
• 1 cup lentils, uncooked
• 1 medium onion, diced fine
• 1 cup potatoes, diced
• ½ cup carrots, sliced
• 2 tsp. honey
• 2½ tsp. red curry powder
• ½ tsp. garlic powder
• 4 tsp. double-concentrated tomato paste
• puff pastry sheets, thawed

Directions:

For filling, add all ingredients, except potatoes, celery and carrots to a stockpot. Cook on medium for approximately one hour or until tender. Add potatoes, celery and carrots 15 minutes before lentils are completely done.

Sprinkle counter with flour. Prepare crust by rolling out a puffed pastry sheet. Cut out two circles about ½ inch bigger than the mini pie tins. Place one inside the pie tin. Add 1 cup of filling. Cover with second puff pastry circle and crimp the edges together. Bake at 400 for 30 minutes.

Yields: 6 cups filling, 6 mini pies