Rolled up like slender cigars, these crunchy appetisers are perfect for parties or as finger food. Imagine curried vegetables, lentils and chickpeas wrapped in flaky puff pastry. There’s a burst of flavour in every bite, and they’re equally delicious torn over a salad for a nice lunch.
Ingredients:
- 10 cardamom pods
- 6 cloves
- 2 teaspoons Madras curry powder
- 2 cloves of garlic
- 3cm piece of ginger
- 1 onion
- 2 medium carrots
- ½ bunch of fresh coriander (15g)
- 25g unsalted butter
- 75g red lentils
- 1 x 400g tin of chickpeas
- 100g frozen peas
- 1 lemon
- 1 x 270g packet of puff pastry (6 sheets)
- Olive oil
- 4 sprigs fresh mint
Method of cooking:
Split the cardamom pods and remove the inside seeds.
Crush the cardamom seeds with the cloves and a pinch of sea salt. Stir in the Madras curry powder.
Finely chop the garlic, ginger, onion and carrots, reserving the coriander leaves.
Melt the butter in a large frying pan and sauté the chopped ingredients with two-thirds of the spice mixture until soft and golden.
Add the red lentils, chickpeas (with their juice) and enough water to cover. Simmer for 40 minutes until thick and tasty. Season to taste.
Stir in the frozen peas, allow to cool and then add the chopped coriander leaves and lemon juice.
Roll out the puff pastry sheets. Brush with olive oil and sprinkle with the remaining spice mixture.
Cut each sheet into three thick strips, making a total of 18.
Place 1 level tablespoon of the filling in the centre of each strip.
Shape the filling into a neat cylinder, leaving a 2cm border at the bottom and sides.
Fold in the sides and roll loosely (to prevent cracking), brushing the edges with a little oil.
Place on a greased baking tray.
Bake in a pre-heated oven at 180°C/350°F/gas 4 for 15 to 20 minutes until crispy, golden and hot.
Serve sprinkled with baby mint leaves and your favourite dip on the side.
