Madras lentil tourtière cups

Prep 15 min
Total 65 min
Plus 35 min chilling time
Makes 12 tourtière cups



1/4 cup
PC Indian basmati rice, rinsed
2 tbsp
vegetable oil
onion, finely chopped
vine-ripened tomato, chopped
1 tsp
PC Black Label garam masala
3/4 tsp
3/4 cup
dried green lentils, rinsed
1 cup
3 cups
packed baby spinach
1/2 cup
chopped fresh cilantro
1/2 cup
frozen peas
1 450-g pkg
frozen PC Butter Puff Pastry, thawed
Plain Greek yogurt
Mango chutney


  • COMBINE rice and 1/2 cup cold water in a small saucepan and bring to a boil over medium-high. Reduce heat. Simmer, covered, until water is absorbed, 15 min. Let stand for 5 min, then fluff with fork.
  • HEAT oil in a large frying pan over medium. Add onion and cook, stirring, until very soft, 6 min. Stir in tomato, garam masala and salt and cook for 1 min.
  • STIR in lentils and 1 3/4 cups water. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 35 min.
  • STIR in rice, Madras sauce, spinach, cilantro and peas. Cook, stirring, 2 min. Let cool. Transfer to a shallow bowl and refrigerate until chilled, 35 min.
  • PREHEAT oven to 425F and spray a 12-cup muffin pan. Cut pastry sheets into 6 rectangles. Press each rectangle into a muffin cup, then fill each with 1/3 cup of the lentil mixture. Pull corners together, gently pinching and twisting to seal.
  • BAKE until puffed and golden, 17 to 20 min. Serve topped with a dollop each of yogurt and mango chutney.


Calories 260, Protein 7 g, Carbohydrates 26 g, Fat 14 g, Fibre 4 g, Sodium 383 mg. Excellent source of folate

Chatelaine Presents: Madras Lentil Tourtière Cups

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