Lentil Pasties Recipes

VEGETARIAN PASTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make the dough: mix flour, salt and baking powder together in a medium size mixing bowl. Cut in butter. Stir in egg, vinegar and 1/2 cup water. Continue stirring until dough is moist enough to be formed into a ball (add more water if necessary). Form the dough into a large ball.
• Make the filling: bring a pot of 3 cups water to boil, add lentils and continue to boil for 30 to 45 minutes; until lentils are tender. Watch the lentils and add water if necessary.
• Wrap the potatoes in aluminum foil and bake them for 30 minutes in the preheated oven. When the potatoes have cooled cut them into small pieces and mix them with the lentils.
• In a frying pan saute onions with oil. Stir the onions into the potato-lentil mixture; season with salt and stir.
• Divide the dough into 6 - 8-inch circles. Lay the circles on a flat, floured surface. Place one cup of filling into the center of each circle. Fold the dough around the filling; seal the edges and arrange the pasties on an ungreased cookie sheet. Bake for one hour in the preheated oven.

LENTIL CAKES (PATTIES)

Steps:

• Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
• In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
• Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.

VEGETARIAN CORNISH PASTIES

Steps:

• Fry the onion and garlic gently with the oil, in a large saucepan, until softened.
• Add the butternut, vinegar to the pan and increase the heat until the vinegar sizzles away.
• Lower the heat, add the stock, tomato puree and sugar then give it a stir. Let the mixture gently bubble at a low heat until the butternut is cooked. Add a splash of water if needed if it gets too dry.
• When the butternut is cooked, add the lentils and spinach and stir until the greens have wilted. Remove the pan from the heat and let it cool.
• Preheat the oven 200°C/fan 180°C/gas 6.
• Roll out the pastry on a floured surface. Using a saucer, cut out 6 shapes.
• Divide the filling evenly between the rounds, leaving a margin around the edges.
• Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake the pasties in the oven for 15 minutes or until golden and crisp.

MY VEGGIE PASTIES

Steps:

• Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
• Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
• Wrap in clingfilm and chill in the fridge for 1 hour.
• After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
• Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
• Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
• Preheat the oven to 180°C/350°F/gas 4.
• Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
• Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
• Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.

LENTIL PATTIES

Steps:

• Combine lentils, celery, carrot, water and spices in large saucepan.
• Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
• Stir in half of the breadcrumbs.
• Shape mixture into patties (makes about 8); toss in flour.
• Dip in egg, then in combined remaining breadcrumbs and parsley.
• (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
• Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.

LENTIL PASTIES

Steps:

• Heat the oven to 400°F.
• Roll out the pastry and cut out 6 circles 8in in diameter.
• Heat the oil and cook the onions and carrots slowly in it until soft.
• Take off the heat and stir in the spices, tomato paste, lentils and seasoning. Divide the mixture between the six circles and crimp the edges together.
• Brush with a little of the beaten egg. Put on a baking sheet and bake in the oven for 20-30 minutes until the pastry is golden. Serve hot or cold.

EASY LENTIL PASTRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 24 squares. Divide the lentils and feta between the pastry squares, leaving a border around the edge. Beat the egg and brush a little of it onto the edges of the pastry, then pinch together to seal in a cross shape at the top. Transfer the pastries to a large baking sheet, brush with the remaining beaten egg and bake for 20 mins until golden. Serve as a starter with dressed leaves.