(Photography by Erik Putz, Food styling by Michael Elliott, prop styling by Rayna Marlee Schwartz)
Ingredients
-
2 tbsp
canola oil
, divided
-
1
medium
carrot
, finely chopped
-
1
green onion
, finely chopped
-
1
garlic clove
, minced
-
1/2 cup
dried green
lentils
, rinsed
-
2 tsp
fresh
thyme
, leaves
-
1 tbsp
mild
curry powder
-
1/4 tsp
ground
allspice
-
1/2 tsp
salt
-
1 1/2 cups
vegetable broth
, divided
-
2 tsp
cornstarch
-
1 1/2 tbsp
plain
bread crumb
-
2 batches
Flaky Pie Dough
, (see Kitchen Tips, below, for recipe)
-
1/8 tsp
turmeric
Instructions
- Heat a large frying pan over medium. Add 1 tbsp oil, then carrot. Cook until it starts to soften, 3 to 4 min. Stir in green onion and garlic. Cook 1 min.
- Add lentils, thyme, curry powder, allspice and salt. Cook 1 min. Stir in 1¼ cups broth and 1/2 cup water. Boil, then reduce heat to medium-low. Simmer, covered, until lentils are tender and liquid is mostly absorbed, about 20 min.
- Stir cornstarch with remaining ¼ cup broth in a small bowl. Stir cornstarch mixture and breadcrumbs into lentil mixture and cook, stirring until liquid is absorbed, 1 to 2 min. Scrape into a medium bowl and set aside to cool, 30 min. (If mixture is too hot, it will be more difficult to form the pastry.)
- Position rack in centre of oven, then preheat to 375F.
- Roll each ball of dough into a 7-in. circle on a floured counter. Place 3 tbsp of filling onto one side of each dough circle. Then fold other side of dough over filling to form a half moon. Seal edges with the tines of a fork. Trim edges with a knife. Transfer pastries onto two large baking sheets.
- Stir remaining 1 tbsp oil with turmeric in a small bowl. Brush mixture over tops and bottoms of each patty. Use a fork to pierce top of each patty a few times. Bake, one sheet at a time, until edges of patties are golden, 12 to 14 min.
Kitchen Tip
This recipe requires two batches of our Plant-based Flaky Pie Dough recipe. Divide each batch of dough into 4 equal pieces. You will have 8 total. Roll each into a ball and set on a plate. Cover with plastic. Chill in refrigerator, 20 to 30 min.
Nutrition (per serving)
- Calories
- 926,
- Protein
- 17 g,
- Carbohydrates
- 75 g,
- Fat
- 61 g,
- Fibre
- 6 g,
- Sodium
- 876 mg.