Madras lentil tourtière cups

5

PREP TIME

15 min

TOTAL TIME

65 min

Makes

12 tourtière cups

* PLUS 35 min chilling time
Madras lentil tourtière cups

Photo, Andrew Grinton.

We've partnered with President's Choice to give traditional Canadian recipes a modern makeover.


Ingredients

  • 1/4 cup PC Indian basmati rice , rinsed
  • 2 tbsp vegetable oil
  • 1 onion , finely chopped
  • 1 vine-ripened tomato , chopped
  • 1 tsp PC Black Label garam masala
  • 3/4 tsp salt
  • 3/4 cup dried green lentils , rinsed
  • 1 cup PC Madras Sauce
  • 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

Instructions

  • 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.

Chatelaine Presents: Madras Lentil Tourtière Cups

Nutrition (per tart)

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