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Recipe Category: Lentil
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Lentil Walnut Pasties Recipe
Ingredients
Makes 4 to 6 pasties
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2/3 cup vegan margarine, softened
- 1/3 cup soy milk
- 1 tablespoon olive oil
- 1 small potato, peeled and shredded
- 1 medium carrot, finely chopped
- 1/2 cup minced onion
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/4 teaspoon freshly ground black pepper
- 1 cup cooked brown lentils
- 1/2 cup finely chopped walnuts
Method
- In a large bowl, combine the flour, baking powder and 1 teaspoon of the salt
- Use a pastry blender or fork to cut in the margarine until the mixture resembles coarse crumbs
- Slowly stir in the soy milk, adding just enough to form a dough
- Wrap the dough in plastic wrap and refrigerate for 20 minutes
- Preheat the oven to 375°F
- Grease a baking sheet and set aside
- In a large skillet, heat the oil over medium heat
- Add the potato, carrot, onion, garlic, soy sauce, thyme, savory, pepper and remaining 1/2 teaspoon salt
- Cover and cook until the vegetables are soft, about 10 minutes
- Stir in the cooked lentils and the walnuts and set aside
- Roll the chilled dough out on a lightly floured work surface until about 1/8 inch thick and use a 4inch round cookie cutter (or the rim of a 4-inch bowl or glass) to cut the dough into four 4-inch circles
- Place about ¾ cup of the filling in the center of each dough circle
- Overlap the dough and pinch the edges together to form a half circle
- Roll up the ends to make a smooth edge
- Place the pasties on the prepared baking sheet
- Brush with a little oil and bake until golden brown, about 20 minutes
- Serve hot
Full List of Lentil Recipes
Full List of Walnut Recipes
Lentils:Add all ingredients into the slow cooker and stir well. Cover and cook on low for 8 hours. Stir well and Continue Reading →
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