Madras lentil tourtière cups
6
- Prep Time15 mins
- Total Time1 hr 5 mins
- Makes12 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 7g, Carbohydrates 26g, Fat 14g, Fibre 4g, Sodium 383mg.
Excellent source of folate.
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