Vegetarian Lentil Pies
6 servings
30 minutes
Vegetarian lentil pies are a harmony of taste and health inspired by Russian traditions. At their core is a delicate filling of lentils, tomatoes, and aromatic spices encased in golden crispy dough. This recipe combines heartiness and lightness, perfectly complementing a family dinner or festive table. Rich in protein, the pies offer a nutritious alternative to classic pastries. Lentils infused with spices reveal depth of flavor, while added herbs provide freshness and sophistication. These pies can be served hot to enjoy their crispy crust or chilled for a more intense flavor. They are convenient for travel or picnics. Each serving is a piece of tradition where classic Russian cuisine meets modern gastronomic preferences.
1
Rinse the lentils, place them in a pot, add salt, and cover with water. Bring to a boil and cook covered for 40-45 minutes until soft.
- Puy lentils: 50 g
- Salt: to taste
2
Finely chop shallots, carrots, red pepper, and peeled tomato. Heat olive oil in a pan, sauté onion and carrot for 5 minutes, add minced garlic and chopped pepper, stir and cook until vegetables are soft, about 5 minutes. Remove the pan from heat, add tomato, tomato paste, and sun-dried tomatoes.
- Shallots: 1 head
- Carrot: 50 g
- Fresh red pepper: 110 g
- Plum tomatoes: 1 piece
- Sun-dried tomatoes: 40 g
- Tomato paste: 2 tablespoons
- Olive oil: 2 teaspoons
- Garlic: 1 clove
3
Transfer the cooked lentils to a bowl, add vegetables, mix, and let cool.
- Puy lentils: 50 g
- Shallots: 1 head
- Carrot: 50 g
- Fresh red pepper: 110 g
- Plum tomatoes: 1 piece
- Sun-dried tomatoes: 40 g
- Tomato paste: 2 tablespoons
4
In a separate bowl, beat the eggs, nutmeg shell, cayenne pepper, thyme, parsley, and sage. Add salt and pepper. Combine with the other filling ingredients. Mix well.
- Chicken egg: 2 pieces
- Ground nutmeg husk: 0.8 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Chopped parsley: 1 tablespoon
- Chopped fresh thyme: 1 teaspoon
- Sage: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
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 needed for greasing the pastries). In a pot, pour in milk and 55 ml of water, add chopped vegetable fat, place on low heat and wait for the fat to melt, bring to a boil, then pour into the bowl with dry ingredients and mix well.
- Wheat flour: 240 g
- Dry mustard: 0.5 teaspoon
- Spices: 0.5 teaspoon
- Coarse salt: 0.5 teaspoon
- Nutmeg: to taste
- Egg yolk: 2 pieces
- Milk: 25 ml
- Vegetable fat: 75 g
6
Divide 2/3 of the dough into 6 equal parts, shape each into a ball, and place them in greased molds. Spread the dough on the bottom and sides, extending more than 5 mm over the edges. Fill each pie with filling. Roll out the remaining dough, cut out 6 circles, and cover the molds with these circles. Seal the edges, make a hole on top, and brush with egg yolk.
- Egg yolk: 2 pieces
7
Place the molds in an oven preheated to 180 degrees for 30 minutes. Then remove the pastries from the molds, place them on a hot baking sheet, and bake until the bottoms and sides are crispy, about 20-25 minutes.