Zucchini lentil pasties | Women's Weekly Food

Ingredients

• 1 cup (160g) plain wholemeal flour
• 50 grams butter, chilled, chopped coarsely
• 1/4 cup (60ml) cold water, approximately
• 1 brown onion (150g), chopped finely
• 2 cloves garlic, crushed
• 1 teaspoon mild curry powder
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon sambal oelek
• 1/4 cup (50g) red lentils
• 2/3 cup (160ml) water, extra
• 1 zucchini (120g), grated finely
• 1 egg white
• 2 tomatoes (500g), chopped coarsely
• 1/4 cup (60ml) water
• 1/3 cup (80ml) lime juice
• 1/4 cup (50g) brown sugar
• 1 teaspoon fish sauce
• 1/3 cup (80ml) sweet chilli sauce
• 2 tablespoons finely chopped fresh coriander