Ricette/ Salate/ Vegetariane

Vegetarian lentil mini pies

I know it’s an inappropriate recipe for this time of year but it suddenly got so cold last week! Ok, it wasn’t that bad but I had to postpone ballerinas and sandals once again – as it happens every year, I will probably wear them 3 times before autumn, but anyway.

We had been thinking about pies for a while and they sounded just like the sort of thing we wanted to eat (soup did sound a bit excessive!). Shepherd’s pie was the original plan but soon enough I discovered we had no potatoes – not a big deal, we just stuck to yummy buttery short crust pastry 🙂

I know summery weather is back in the meantime, but I am sure between now and September there will be a couple of occasions when you don’t wanna hear about ice cream and just want to eat pies in front of the tv!

In any case, my “strawberry special” is on its way too, just so you know 🙂

Makes 4 pies 7 cm high with 9 cm diameter (and leaves you with leftover sauce for the next day! or your little people can eat it while the pies are in the oven, so don’t be too optimistic about being lazy on cooking…)

Ingredients

For the pastry (Central Cookery Book):

250 gr flour

125 gr butter

100-120 ml cold water

1 tsp salt

Sift flour and salt, rub butter into the flour until the mixture looks like breadcrumbs. Add most of the water and mix with a spatula until the dough is firm. Knead lightly but not too much otherwise the butter will start heating up and that’s not good. Put aside.

For the filling:

400 gr carrots, chopped (i like them tiny!)

2 big onions, chopped

2 cloves of garlic, crushed

200 gr red lentils

400 gr tomato sauce

1 litre vegetable stock

2 tsp oregano

1 tsp sugar

salt to taste

Olive oil

Cook the carrots, onions and garlic in a pot with some olive oil over medium/high heat until golden brown. Add the lentils, the tomato sauce , the sugar and half of the stock. Bring to the boil and turn down the heat to medium. Keep adding the stock until the lentils are soft. Keep cooking until you get a thick and smooth sauce, add salt to taste and the oregano. Transfer the sauce in a container and let it cool to room temperature.

 

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