My big sister taught me how to make these when I was little. I make two trays so I can put them in the fridge and warm them up whenever I’m hungry and if you don’t have time they’re just as good cold!  

* Makes Twenty Four

You will need
•  A large frying pan
• 2 muffin tins
• Olive oil
• 4 tablespoons of tomato paste
• 8 sheets of softened puff pastry
•  2 tins of chopped tomatoes
•  1 clove of large garlic (crushed)
•  1 large red onion (finely chopped)
•  2 carrots (finely chopped)
•  2 celery sticks (finely chopped)
•  2 tins of kidney beans •  1 tin of lentils •  1 teaspoon of dried chili
•  1 teaspoon of heaped paprika •  1 tablespoon of dried ginger •  Cheese (optional)
•   A pinch of salt
•   a teaspoon of pepper

What to do
1. Preheat the Oven to 180c.

2. Saute the onions and garlic along with the ginger.

4. Add the carrots and celery let the vegetables sweat for about two minutes.

5. Add the tomato paste, tomatoes, kidney beans, lentils, chili, paprika, salt and pepper and turn the heat down and put the lid half on.

6. Brush the muffin tins with olive oil.

7. Cut the sheets of pastry into four squares so you have 24 squares of pastry.

8. Fold and push the pastry into the muffin tins so the edges are sticking out.

9. Spoon in the mixture into the muffin tins.

10. Add the cheese if desired (you can either grate it and sprinkle it or cut slices and then into squares) and takes the edges of the pastry and fold them on top.

11. Place in the oven and cook for 45 minutes (check it twenty mintues in)

12. Take them out, let them cool down and Enjoy!

From Freja