SWEET POTATO AND LENTIL PASTRY POUCHES

Preheat your oven to 200 deg C. Heat 2tbs of rice bran oil in a saucepan over a medium heat and cook 1 large leek , which has been finely chopped until soft . Add 1 tbs of minced garlic , 125 gm of roughly chopped button mushrooms ,1 dsp of ground cumin and 1 dsp of ground coriander . Cook until fragrant ( about 1 minute ). Drain and rinse 1 can of lentils , set aside . Peel and dice 300gm of sweet potatoes and boil until tender . Move the lentils and sweet potato to a bowl and stir through 1 tbs of sumac . Season to taste and allow to cool . Cut 8 ready rolled pastry sheets into 4 even squares , place 1 and 1/2 tbs of the mixture in the centre of each square . Bring the edges together to form a pouch and pinch together . Brush lightly with beaten egg and place on lined baking tray . Bake for 20 - 25 minutes or until pastry is puffed and golden .