Last weekend I had a hankering for something with beautiful Moroccan style spices, and these gorgeous little Moroccan Carrot and Lentil pasties are what I came up with. Now that the weather is warmer I’m wanting lighter meals and while for a lot of people that might mean a salad as a main meal, I’m not really one of those people. As much as I enjoy salads I want something a little more substantial to go with a salad, and these Moroccan Carrot and Lentil pasties fit the bill perfectly. I served the pasties with a deliciously tangy tabouli and a spiced carrot salad.
The pasties are quite simple to make, and are simply a combination of onions, garlic, carrots, lentils, Ras El Hanout and parsley, which are then wrapped in puff pastry and baked until golden and flaky.
Ras El Hanout, if you haven’t heard of it before, is a Moroccan spice blend, which apparently means “top of the shop”, and refers to a blend of the best spices available from spice merchants. While I made my own Ras El Hanout, you can certainly use a store bought blend, however making your own is quick and easy and allows you to customise it to your own taste.
Speaking of taste, how do you like the thought of tasting food and wine from some of the best producers in Queensland? Well, you’re in luck because I have 2 tickets to the Brisbane Good Food and Wine Show to give away!! The Good Food Show runs from November 4 to 6 at the Brisbane Convention and Exhibition Centre and is a fantastic day out and a great chance to see some of your favourite chefs in action. If you would like more information about the show and which celebrity chefs are attending visit the . For your chance to win 2 tickets to the Good Food Show, keep reading below.
| Moroccan Carrot and Lentil Pasties |
- 1 x 400g tin of lentils, drained
- 3 large carrots, chopped
- 2 large onions, peeled and chopped
- 4 cloves of garlic
- 1 tablespoon of olive oil
- 2 tablespoons of Ras El Hanout
- 1/2 cup of vegetable stock
- 1/3 cup of parsley, chopped
- salt and pepper to taste
- 3 sheets of frozen puff pastry, thawed
- 1 egg, beaten
- Place a large frying pan on the stove top over a medium heat. Add the olive oil, onion, garlic and Ras El Hanout and cook until the the onion is golden and the spices are aromatic.
- Add the carrots and cook for a few minutes, coating in the spices.
- Add the tinned lentils and vegetable stock and reduce heat to a simmer and cook for 10 to 15 minutes, or until the carrot is softened.
- Remove from the heat and allow to cool before making the pasties.
- Cut 4 large circles out of each sheet of puff pastry.
- Add the parsley to the cooked carrots and lentils and stir to combine.
- Cup one of the pastry circles in your hand and fill with a heaped tablespoon of the lentil mixture and press the edges of the pastry together to seal. Repeat with remaining pastry.
- Press the edges of each pasty with a fork and then brush with beaten egg and place in the refrigerator to chill for 20 minutes.
- Preheat the oven to 200 degrees celsius (390 Fahrenheit) and line a large baking tray with baking paper. Place the pasties on top and bake for 15 to 20 minutes, or until golden.
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{ 20 comments… read them below or add one }
Lovely recipe. I made curried veggie pasties recently as a tester for the blog, too
Love the Moroccan flavors, and your use of lentils. They’re so underrated!
Yasmeen @ Wandering Spice recently posted..Soubih el Sit bi Djaj: Chicken + Phyllo "Ladies Fingers"
Thank you Yasmeen
i am keen to head along to the Good Food & Wine Festival this year. i didn’t go last year as i was pregnant and i’m not this year so i’m free to have a nice glass of wine and some soft cheeses!
i went the year before last and had a great time. did the Matt Skinner wine appreciation class – would highly recommend if it’s on again this year!
jen
Good luck in the competition Jenny
Maybe we’ll run into each other at the show 
thanks jen! yes maybe we will. i am keen to do another wine appreciation class again this year.
This looks like a really easy dish. The ingredients could be picked out of the pantry spontaneously and even later frozen and thawed for a quick snack! Yum!
Kelly recently posted..Jam Jar unscrews a new local gem (jem?)
Im with you “you dont make friends with saaaalad!” lol. Its not a main unless you add some pretty heavy duty ingredients so we just use it as a side
Nic@diningwithastud recently posted..Brasserie Bread class: Artisan Baking – The Art of Sourdough
I want to attend the Brisbane GF&W show because I’ve missed out every year due to it clashing with uni exam study!
Kelly recently posted..Jam Jar unscrews a new local gem (jem?)
Good luck in the competition Kelly
Hey, I love lentils too… and lentils love Morroccan spices. They look love lovely pasties
Thanks Tania
I’ve been looking forward to this recipe since reading about it in your previous post. I used to be vegetarian and my mum would make these incredible pasties with lentils and spices…not dissimilar to yours. I don’t have her recipe so will definitely have a go at making yours!
thelittleloaf recently posted..Chocolate Custard Muffins with Marshmallow Cream
Let me know what you think if you do decide to try these
Lovely recipe and wonderful use of spices! I could have a couple right now!
Baker Street recently posted..Muffin Monday: Orange Date Muffins
good food and wine show has been such a promising event! i want to be there to learn a trick or 2 and i miss out last year! so yeah good luck everyone!
Ras el Hanout is so nice! I add it to my tagines and carrot mash! And, as far as the GFWS tickets are concerned, I would love to win the tickets for my Sis in Law who lives in country QLD, loves food but the poor thing can’t even get any curry paste at the tiny supermarket in town. At least she could stock up and have some fun!
Martyna@WholesomeCook recently posted..{Day 9} Rainbow doodle jelly!!!
Good luck to you and your sister in law Martyna
I never used lentils in any patties. These looks lovely and will go perfect with the salad. I wish I could have entered for the giveaway ! i am off to a vacation o 4th
kankana recently posted..It’s all about Pumpkins!
Thanks Kankana
Sorry you won’t be here for the food show.
I hand made some butter-puff pastry the other day and it’s currently in my freezer awaiting a recipe that will do it justice. I reckon I could bang out some mighty tasty pasties, and maybe even have some left to make a naughty mille feuille!