This is a very versatile recipe – there are so many variations you can do with this one for everyone to enjoy. I tend to use just one roll of pastry and make the rest of the filling into a supper for me and my husband Simon by adding an extra handful of spinach, some baby tomatoes and prawns then heating through. If you want to use all the filling for pasties, either buy two rolls of pastry to make ten pasties and freeze some or halve the lentil mixture. These can also be plant-based if you leave out the cheese and use some grated courgette instead plus vegan pastry.