VEGETARIAN

Vegetarian Pies with Lentils

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetarian Pies with Lentils

Ingredients

Lentils - 1.8 oz
Olive Oil - 2 teaspoons
Shallot - 1 head
Garlic - 1 clove
Carrot - 1.8 oz
Red Long Chili Peppers - 3.9 oz
Yellow Cherry Tomatoes - 1 piece
Sun-Dried Tomatoes - 1.4 oz
Passata Tomato Sauce - 2 tablespoons
Chocolate eggs - 2 pieces
Ground Nutmeg - ¾ teaspoon
Cayenne Pepper - ¼ teaspoon
Chopped Sage Leaves - 1 tablespoon
Chopped Sage Leaves - 1 teaspoon
Sage - 2 teaspoons
Milk - 1 fl oz
Vegetable Oil - 2.6 oz
Wheat Flour - 8.5 oz
English Dry Mustard - ½ teaspoon
Spices - ½ teaspoon
Coarse Salt - ½ teaspoon
Egg white - 2 pieces
Nutmeg - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the lentils, place them in a pot, salt them, and cover with water. Bring to a boil and cook covered for 40-45 minutes until soft.

Step 2

Finely chop the shallot, carrot, red pepper, and peeled tomato. Heat olive oil in a pan, sauté the onion and carrot for 5 minutes, add minced garlic and chopped pepper, stir and cook until the vegetables are soft, about 5 minutes. Remove the pan from heat, add the tomato, tomato paste, and sun-dried tomatoes.

Step 3

Transfer the cooked lentils to a bowl, add the vegetables, mix, and let cool.

Step 4

In a separate bowl, beat the eggs, nutmeg, cayenne pepper, thyme, parsley, and sage. Season with salt and pepper. Add to the other filling ingredients. Mix well.

Step 5

Prepare the dough. In a large bowl, mix 225 grams of flour, mustard, spices, coarse salt, nutmeg, and 1 yolk (the second will be used for brushing the pies). In a pot, pour in the milk and 55 ml of water, add the chopped vegetable fat, place over low heat, and wait for the fat to melt, bring to a boil, then pour into the bowl with the dry ingredients and mix well.

Step 6

Divide 2/3 of the dough into 6 equal parts, shape each into a ball, and place in greased molds. Spread the dough over the bottom and sides, extending it more than 5 mm above the edges. Fill each pie with the filling. Roll out the remaining dough, cut out 6 circles, and cover the molds with these circles. Seal the edges, make a small hole on top, and brush with yolk.

Step 7

Place the molds in an oven preheated to 356°F for 30 minutes. Then remove the pies from the molds, place them on a hot baking sheet, and bake until the bottoms and sides are crispy, about 20-25 minutes.