ZUCCHINI LENTIL PASTIES Preparation time: 20 minutes (plus refrigeration time) | Cooking time: 40 minutes (plus cooling time) 1 cup wholemeal flour 50g margarine 1/4 cup cold water, approximately 1 medium brown onion, chopped finely 2 cloves garlic, crushed 1 teaspoon curry powder 1/2 teaspoon grated fresh ginger 1/4 teaspoon sambal oelek 1/4 cup red lentils 2/3 cup water, extra 1 medium zucchini, grated finely 1 egg white CHILI AND CORIANDER SAUCE 2 large tomatoes, chopped coarsely 1/4 cup water 1/3 cup lime juice 1/4 cup brown sugar 1 teaspoon fish sauce 1/3 cup sweet chili sauce 2 tablespoon finely chopped fresh coriander leaves

Place flour and chopped margarine in food processor; process until combined. With motor operating, add enough of the water until mixture just forms a ball. Lightly knead on a floured surface until smooth; cover. Refrigerate for 20 mintues.

Meanwhile, cook onion, garlic, curry powder, ginger and sambal oelek in large nonstick saucepan for 1 minute; stir in lentils and the extra water. Bring to boil; simmer, uncovered, for about 10 minutes or until all liquid is absorbed. Remove from heat; stir in zucchini.

Roll pastry out on floured surface until 5mm thick. Cut out six rounds using 12cm cutter; divide filling between rounds. Brush edges with egg white; fold rounds to enclose filling; pinch edges together to seal. Brush with egg white; place on baking paper-covered oven tray.

Bake in moderate hot oven for about 25 minutes or until well browned. Serve with chili and coriander sauce.

CHILI AND CORIANDER SUACE
Combine tomato, the water, juice, sugar and sauces in medium saucepan; stir over low heat until sugar dissolves. Bring to boil; simmer, uncovered, about 10 minutes or until sauce thickens. Remove from heat, cool; stir in coriander.

Makes 6.

Per pastry: 8.1g fat; 243 calories.

STORE: Uncooked pastries can be made a day ahead and refrigerated, covered, or frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks