13 oz. packet frozen puff pastry
2 tbsp. vegetable oil
1 lg. onion, chopped
1 lg. celery stick, chopped
1 c. red lentils (can substitute brown), washed & drained
1 c. vegetable oil
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. parsley
Seasoning to taste
1/4 c. cooked sweet corn

Defrost the pastry. Roll it out on a lightly floured surface and shape into a large rectangle. To prepare the filling, heat the oil and fry the vegetables for 10 minutes. Add the lentils, vegetable stock, herbs and seasoning. Cover and cook over low heat for about 30 minutes or until lentils are soft. Drain off any excess liquid if necessary and coarsely mash the lentil mixture. Stir in the drained sweet corn. Spread the mixture over the prepared pastry. Fold to make a neat package and press the dampened edges together to seal. Any extra pastry can be cut off to make a decorative trim on top. Transfer to a greased baking tray and bake at 425 degrees for about 30 minutes. Serve hot, cut into slices.