Vegetable and Lentil Pasties
Use left over vegetables to make these Vegetable and Lentil Pasties. Use a mix of white Spelt Flour (plain white flour) and Spelt Wholemeal flour and mixed vegetables and lentils for the filling,
Equipment
- Baking tray
Ingredients
For the Shortcrust Pastry
- 200 g Spelt white flour or plain white flour
- 200 g Spelt Wholemeal Flour or any wholemeal flour
- 100 g unsalted butter fridge cold cut into cubes
- 100 g vegetable shortening such as trex
- Pinch crushed sea salt
- 1 medium egg lightly beaten
- 2 - 3 tablespoons cold water
For the Filling
- 1 Tablespoon olive oil
- 55 g fresh leeks roughly chopped
- Sweet Red Pepper roughly chopped
- 200 g Frozen mixed Vegetables containing carrots peas, beans and sweetcorn
- 1 Vegetable Stock cube crushed
- 100 ml boiling water
- 50 g Red lentils Use according to the packet instructions
- ¼ teaspoon crushed sea salt
- ¼ teaspoon cracked black pepper
- 1 egg for egg wash
Instructions
Make the Shortcrust Pastry
- Place the flour, salt, butter, and vegetable shortening into a food processor and blitz until the mixture resembles fine breadcrumbs.200 g Spelt white flour or plain white flour, 200 g Spelt Wholemeal Flour or any wholemeal flour, 100 g unsalted butter fridge cold cut into cubes, 100 g vegetable shortening such as trex, Pinch crushed sea salt
- Add the egg and enough water and mix until you have a smooth, firm ball of dough. Do not add all the liquid at once.1 medium egg lightly beaten, 2 - 3 tablespoons cold water
- Flatten the dough a little and wrap it in cling film. Place it in the fridge to rest for at least 30 minutes.
Make the Vegetable Filling
- Gently fry the chopped leeks and sweet pepper in olive oil, and add the salt and pepper. Simmer until the leeks become translucent and the peppers have softened.1 Tablespoon olive oil, 55 g fresh leeks roughly chopped, Sweet Red Pepper roughly chopped
- Add the frozen vegetables, red lentils (according to the packet instructions), stock cube and boiling water. Turn up the heat and simmer until all the vegetables and lentils are cooked through and the stock cube has dissolved. Season with the salt and black pepper.¼ teaspoon crushed sea salt, ¼ teaspoon cracked black pepper, 200 g Frozen mixed Vegetables containing carrots, 50 g Red lentils, 1 Vegetable Stock cube crushed, 100 ml boiling water
- Take the pan off the heat and leave the vegetable filling to cool completely.
- Remove the pastry from the fridge and cut it into 6 equal portions. Roll each one out into a circle the size of a small plate about 7 inches across.
- Place a portion of the cold vegetable and Lentil mixture into the centre of the pastry, leaving about 1 inch around the edge.
- Brush the edge with water, and fold up so that the edges meet in the middle and on the top. Press the edges firmly together, making a decorated fluted edge with your fingers.
- Place each pastie onto a baking tray with a sheet of baking parchment, and place in the fridge for about 10 minutes for the pastry to rest a little before baking.
- Preheat the oven to 180Cdeg (fan assisted oven).
- When ready to bake, brush each pastie with a beaten egg and cut a few slits in the pastry to allow any steam to escape during baking.1 egg for egg wash
- Place the tray of pastries on the middle shelf in the oven and bake for 20 - 25 minutes or until cooked through and the pastry is golden.
Notes
Storage and Tips
- Freeze - These pasties freeze really well. Wrap in suitable containers.
- Tip 1 - Make the filling using any leftover vegetables or whatever you can find in the freezer or fridge.
Tip 2 - Do not add all the water to the pastry in one go. Only add enough to bring the dough together into a smooth dough.
