Ingredients

• 1 box of 398 ml (14 oz) lentils, rinsed and drained
• 1 large potato, cooked al dente, diced
• 1 tablespoon oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 medium onion, finely chopped
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons tomato paste
• 2 and 1 / 2 cups (270 g) shredded Swiss cheese
• 1 teaspoon lemon juice
• To taste: Salt, pepper, hot sauce, parsley
• 2 tablespoons flour
• 1 / 4 cup (60 ml) water
• 5 tortillas 10 "(25 cm)
• 1 / 4 cup (60g) butter, melted

Directions

1. In a skillet, heat oil over medium heat and fry the ginger, garlic and onion for 5 minutes, stirring occasionally, until softened and beginning to brown.

2. Add spices and tomato paste. Stir and remove from heat.

3. In a large bowl, combine lentils, potatoes, onion mixture cooked and Swiss cheese.

4. While stirring add the lemon juice, salt, pepper, hot sauce and parsley.

5. Taste and adjust seasoning if necessary. Book.

6. Mix the flour with water and set aside.

7. On a work plan, cut each tortilla in half to make half-circles.

8. Using fingertips apply a thin layer of flour and water mixture on the right side of each half-circle and fold it to 2 / 3 on itself.

9. Turn tortilla and press firmly together along the right side, so as to form a cone.

10. If both parties do not remain stuck, add a little flour and water mixture.

11. Preheat oven to 400 F (200 C).

12. Prepare a cookie sheet in the lining of a silicone mat.

13. Stuff the cone 3 à 4 tablespoons of filling, then the edges of the top portion to seal them, again, using the mixture of flour and water as needed.

14. Repeat until the filling and tortillas.

15. Place biscuits on prepared baking sheet.

16. Brush the biscuits with melted butter, top and bottom

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