Step 1

Heat oil in a pan over medium heat. Cook mushrooms, stirring, for 1 minute until it softens slightly. Add spinach, capsicum, lentils, curry and chutney. Season, then cook for 2-3 minutes until well combined and spinach wilts. Allow to cool completely.

Step 2

Preheat oven to 180°C. Line a tray with baking paper. Roll out pastry on a lightly floured surface to form a 40cm x 30cm rectangle. Spread half the lentil mixture down the centre, top with cheese, then remaining lentil mix. Brush pastry edges with water, then fold over to enclose filling, pressing to seal. Place on tray, seam-side down. Brush with egg and sprinkle with extra cheese. Bake for 30 minutes or until golden. Slice and serve with yoghurt, salad and extra chutney.