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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
- 250g tofu, drained and minced with fork
- 2 tbsp oil
- 1 onion, peeled and finely diced
- 1 garlic clove, peeled and crushed
- 1 tsp each ground ginger, cinnamon and mixed spice
- 2 tsp ground coriander
- 1 tbsp tomato puree
- 2 tbsp water
- 2 tbsp freshly chopped coriander
- Juice and rind of 1 lemon
- 1 packet filo pastry
- 50g melted butter
- Dipping sauce to serve - sweet chilli works well
Tofu Filo Parcels
- Serves 4
- 4/5 difficulty
- 35 minutes
A savoury pastry recipe ideal as an elegant starter or make larger for a main course. Makes approximately 20 small bite size parcels.
Method
- Pre-heat the oven to 190°C, Gas Mark 5.
- Pre-heat the oil and fry the onion and garlic until soft. Stir in the spices and cook for a minute, stirring continously to prevent burning. Add the tofu and continue stirring for 2-3 minutes.
- Stir in 2 tbsp water, tomato puree, coriander, lemon juice and rind. Leave to marinate and cool for 20 minutes.
- Cut the filo sheets in half so you have 10cm squares. Take one sheet of filo and brush with a little melted butter, add two further sheets brushed with butter, changing the way it is layered so it forms an 8 pointed star. Place a tablespoonful of the tofu mixture into the middle of the filo pastry. Bring the edges of the pastry up together and pinch them to form a little parcel (moneybag shape). Make up the rest of the parcels in the same way.
- Brush with melted butter and place on a greased baking tray.
- Bake in the oven for 8-10 minutes until the pastry is crisp and golden. Serve with dipping sauce.
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