Artichoke, Lentil and Red Wine Pithivier

Preheat the oven to 200C/400F

1. Finely chop the onion. Heat the oil in a fry pan, and fry the onion until soft.
2. Add the artichoke hearts (drained) and fry until golden.
3. Add the peas, rosemary, red wine and tomatoes. Simmer for 15 minutes or until the sauce thickens. Add the lentils.
4. Cut two 20 cm circles out of 2 sheets of thawed pastry; set aside. Cut two more 15 cm circles out of the other 2 sheets of thawed pastry.
5. Place the smaller circles on a greased oven tray and spoon the filling into the middle of the circles, leaving a 2 cm border.
6. Place the larger circle over the top of the filling and press and crimp the two sheets of pastry together at the edges.
7. Make a hole in the centre of the pastry on the top, and glaze with the lightly beaten egg.
8. Bake for 20 to 25 minutes or until golden.

Serve with a fresh green salad.

* Note: This mix will make enough for 4 of these individual pastries. Just cut more circles from the pastry than indicated.