The recipe for Lenten pies with green lentils will come in handy for fasting people and vegetarians. Green lentils contain a lot of iron, protein, fiber and other substances. It is very tasty and healthy. The soft lentil filling with herbs is perfectly complemented by the crispy dough of the pies.
We suggest baking Lenten pies with lentils in the oven from dough kneaded from a mixture of white and whole grain flour in water with vegetable oil.
For the test:
- white flour – 2 cups
- whole grain flour – 1 cup
- warm water – 1 glass
- vegetable oil – 1 tbsp. spoon
- salt – ½ teaspoon
For filling:
- dry green lentils – 1 cup
- onion – 1 pc.
- kale (or other mixed greens) - a large bunch
- soy sauce - about 1 tbsp. spoons (to taste)
- savory – a pinch
- coriander - to taste
- salt, ground black pepper - to taste
Additionally:
- vegetable oil for greasing the baking sheet - 2 tbsp. spoons
1. Pour boiling water over dry green lentils for 30 minutes, then drain the water. Pour in 2 cups of cold water, bring to a boil and simmer over low heat for 40 minutes, stirring occasionally. About 5 minutes before the end of cooking, add salt to taste.
2. Place the boiled lentils in a large bowl, add chopped herbs, onion cut into small pieces, soy sauce, savory, and coriander. Season with salt and pepper. Using an immersion blender, blend the filling into a smooth mixture.
3. For the dough, mix both types of flour and sift. Make a depression in the slide, add salt and vegetable oil. Add warm water little by little and knead into a smooth, elastic dough.
4. Tear off walnut-sized pieces of dough and roll out into thin circles. You can roll out all the dough at once and cut out circles using a suitable sized cup. But then the scraps will have to be rolled out again.
5 .Put the filling on each circle and mold the pies into a crescent shape.
6. Grease a baking sheet with vegetable oil and place the pies on it at some distance from each other.
7. Place the baking sheet with the pies in the oven, preheated to 180 degrees, and bake for about 15 minutes. If you turn on the convection mode 5 minutes before the end, then thanks to the hot air blown, the pies will acquire a more beautiful blush.
8. Transfer the finished Lenten pies with green lentils to a dish and serve with your favorite salad.
Bon appetit and delicious pies!
Looked 3394 once
My regular reader, Olga Smirnova from Astrakhan, sent me her next recipe. This time it's a 3-gonal puff stuffed with lentils.
Following the description of her recipe, I created this “miracle”. It turned out very well. And it tastes like... In short, having invited my girls to try “my next masterpiece,” I asked them to determine what filling the puff pastry had. There were several answers: mushrooms, meat, liver pate. Nobody guessed right. When everyone had eaten, I told them the secret - it was lentils. Next there was a silent scene, like Gogol’s in “The Inspector General” and.....disputes about who was closest to the answer. The debate ended with a request for a recipe.
Yes, please, I don't feel sorry! USE IT!
We will need products:
(ready) puff yeast dough - 500 g;
Lentils - 300 g;
Carrots - 1 large;
Onion (medium) - 1 pc.;
Egg - 1 pc. (for lubrication).
Let's start by pouring lentils into a 1-1.5 liter saucepan, pouring boiling water over them and letting them swell (30-45 minutes). When the water has cooled and the lentils have swelled, absorbing some of the water, add the remaining water. Add enough water to the swollen lentils so that it covers the lentils by approximately 2.0 - 2.5 cm and cook until fully cooked. The water should boil completely and the lentils should become soft. If the lentils are already softened (ready), and there is still water at the bottom of the pan, it’s okay - drain the lentils in a colander.
Wash and grate three carrots on a medium grater. Peel the onions and cut into small squares. Place all this in a frying pan heated with vegetable oil. Fry until cooked - do it like frying meat. Place the finished roast in a deep enamel bowl, and transfer the lentils here. Add some salt, mix and lightly mash the lentils. All the filling is ready.
Now about the dough - “Star” puff yeast dough. You can’t make this kind of dough at home, but baking with it is a pleasure - easy and simple. Any housewife can do it. Manufacturer JSC Fazer, St. Petersburg. It takes 1-1.5 hours to defrost the dough; I cut the bag lengthwise and lay both layers on it separately. Rolling out the dough is also easy due to its square shape.
“Star” puff yeast dough.
Thawed and rolled out the dough. Now I make notches on the layers crosswise (divided into squares), and then I divide these same squares into two 3-gons - I make a notch diagonally. I put the filling on one side of the square (in one of the 3-gons) and cover it with the other 3-gon. It turns out like a scarf. I crush the edges with the sharp end of a knife. Place on a baking sheet.
Pour 1 egg into a small container and beat with a fork - we need this to grease the top of our pies. From 500 g of dough I get 8 large puff pastries.
I put the baking sheet in an unheated oven and set the temperature to 200 C, time (for me) 20-25 minutes. Bake until completely browned.
After 20-25 minutes, check the pies for “readiness”: they are browned and come away from the baking sheet well. We take out a baking sheet, transfer the still hot puff pastries to a dish and set to cool. After 30-45 minutes, you can call your family to drink tea and take a sample.
Bon appetit!
Once again I want to thank Olga Smirnova for sending me the recipe. puff pastries stuffed with lentils...
Flour 150 gr
Unrefined vegetable oil 40 ml
Baking powder (baking powder) 3 g (1/2 teaspoon)
Green lentils 50 gr
Pumpkin 80 gr
Unrefined vegetable oil 30 ml
Bay leaf 2-3 leaves
Turmeric 3 g (1/2 teaspoon)
Asafoetida 2 g (on the tip of a knife)
Nutmeg 2 g (on the tip of a knife)
Salt 2-3 g (1/2 teaspoon) - depends on your preference
Ground black pepper 2 g (on the tip of a knife)
Preparation 45 minutes
Baking 25-30 minutes
Step 1 Prepare the dough
Mix flour, butter, salt and baking powder in a bowl. Mix all ingredients thoroughly.
Add water and knead into an elastic dough. Knead for 2 minutes until smooth.
Place the dough in a bag or cover with cling film and put our pie dough in the refrigerator for 10 minutes
Rinse well and soak green lentils for 10-15 minutes. Drain the water, add fresh water and put on the fire for another 15-20 minutes.
During this time, the lentils will cook (become soft), but will not turn into porridge.
Place in a colander to drain. Peel and cut the pumpkin into pieces no thicker than 0.5 cm.
Heat the oil in a frying pan or heavy-bottomed saucepan.
Add bay leaf, after 5 seconds add turmeric and asafoetida. Fry for another 3-5 seconds until there is a characteristic smell.
Add pumpkin and simmer for 30 seconds.
Pour in 50 ml of water, cover with a lid and simmer over medium heat for 10 minutes. After 10 minutes, the pumpkin should be completely cooked.
Add cooked lentils, salt, ground black pepper and ground nutmeg.
Mix well and use a masher or wooden stick to make the filling uniform. Remove from heat and discard bay leaf.
Knead the dough again. Divide into 5-6 pieces.
Roll out the circle no thicker than 0.5 cm.
Place the filling on the dough, form the pies and place in the oven preheated to 170 degrees for 25-30 minutes.
Check the pies after 25 minutes. They should be browned.
Remove them from the oven, place them on a wooden board, cover with a towel or cloth and let cool for 5-10 minutes.
Our eggless meatless pies with lentils and pumpkin are ready.
Bon appetit!
Seal
I offer you a recipe for lentil pies. You can use any lentils (green, red). Many people believe that lentil pies are very similar in taste to liver pies. Kefir dough with sour cream is easy to prepare, but it turns out very tasty, tender, and airy.
To make lentil pies we will need the following ingredients:
For filling:
Wash the lentils, add cold water and cook for 30 minutes after boiling. Don't forget to add salt.
We clean the onion, cut it into half rings, and fry it in vegetable oil.
When the lentils are boiled and the onions are fried, pass them through a meat grinder, mix well, and pepper. The filling is ready.
Let's start preparing the dough. Mix kefir, sour cream, salt, soda, sugar, and gradually add flour. First, mix with a spoon, and when the dough becomes thick enough, put it on a table sprinkled with flour and knead with your hands.
Divide the dough into small pieces. The dough will remain sticky when cut, so roll each piece in flour. Roll out the cut pieces with a rolling pin to a thickness of 3 mm. We spread the filling and mold it.
Fry in vegetable oil on both sides until golden brown over medium heat.
Lentil pies are ready. Bon appetit!
- − If you want your minced lentils to have a puree texture, do not add vinegar while cooking the lentils, and after the lentils are cooked, grind them in a blender or using a potato masher.
- − Sometimes boiled meat of any kind, previously ground in a meat grinder, is added to minced lentils. You can supplement the minced meat with any kind of pre-processed meat or offal, for example, you can use heart, lungs, liver, kidneys.
- − You can put any spicy spices you like into the minced lentils, which will help improve the taste and embellish the aroma.
- − To make lentil pies, you can use any type of dough. It can be sweet yeast, unleavened yeast, puff pastry, kefir, or milk.
- − If you make lentil pies from yeast dough, you can fry them in a frying pan or bake them in the oven.