prep: 30mins
cook: 1h
makes: 8


  • to make the pastry
  • 200g butter, diced
  • 2 cups plain flour
  • 125mL Bulla Sour Cream
  • to make the curried lentil filling
  • 2 Tbsp oil
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 2 tsp finely grated ginger
  • 2 tsp mustard seeds
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 8 curry leaves
  • 1 1/2 cups vegetable stock
  • 1/2 cup coconut milk
  • 300g pumpkin, peeled and diced
  • 1 red capsicum, finely diced
  • 3/4 cup green lentils, rinsed
  • 1 red chilli, finely chopped
  • 1/2 cup coriander leaves, chopped
  • yoghurt, coriander, lime wedges, salad, to serve

Curried Lentil & Pumpkin Pies


  1. For the pastry, place butter and flour in a food processor and pulse until mixture resembles coarse breadcrumbs. Add Bulla Sour Cream continuing to mix until dough just comes together. Remove from bowl and knead into a disc. Cover and refrigerate for 1 hour.
  2. Meanwhile prepare filling by heating oil in a large frying pan. Add onion, garlic and ginger, cooking until tender. Stir in spices and curry leaves, cooking until fragrant. Add stock, coconut milk, pumpkin, capsicum, lentils and chilli. Simmer covered for 30 minutes until lentils and pumpkin are tender. Season to taste and stir in coriander. Refrigerate.
  3. Preheat oven to 180°C (160°C fan-forced).
  4. Remove pastry from fridge and roll to 5mm thick. Using a 12cm cutter, cut rounds and place onto a lined baking tray. Place 2 tablespoons of lentil mixture in the centre of each disc and fold up, pinching edges together. Bake for 15-20 minutes until pastry is golden.
  5. To serve, plate pies and serve with yoghurt, coriander, lime wedges and a seasonal salad.
  6. Tip: Lentil mixture can be made a day in advance so it is chilled when spooning onto pastry.

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