Go Back

Mushroom and Lentil Pies

This savory mushroom and lentil pie feature flakey pastry, flavorful mushrooms and lentils all in a package that can be eaten with your hands!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 Mini Pies
Course: Dinner, Lunch, Meal
Ingredients Method

Ingredients
  

Pastry
  • 8 Cup All-Purpose Flour
  • 2 Teaspoon Salt
  • 2 Cup Water
  • 1 Cup Unsalted Butter or vegetable shortening
  • 1 egg beaten for brushing
Filling
  • 1 Onion finely chopped
  • 2 Cloves Garlic minced
  • 7 Cup Mushrooms about 500g and use whatever mix of mushrooms you like!
  • 1 ½ Tablespoon All-Purpose Flour
  • 1 Tablespoon Ground Cumin
  • ½ Teaspoon Coriander
  • 1 Tablespoon Garam Masala
  • 1 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 4 Cup Vegetable Stock divided
  • 2 Cup Lentils
  • 2 Cup Corn

Method
 

Mushroom and Lentil Curry
  1. Place one cup of lentils on the stove with 2 ¾ cups Vegetable Stock and ¾ cup water. Bring to a boil and then reduce to a simmer. Place a lid, tilted, over the top of keep some steam in and release some. Cook until lentil reaches desired texture (I like mine to be soft), about 30 minutes.
  2. Pre-heat oven to 400° Fahrenheit.
  3. In a large pan, heat the oil and then add onions and garlic. Cook for about 3 minutes. Add in mushrooms and cook for five minutes. Keep the pan uncovered and stir regularly.
  4. Add in ground cumin, coriander, garam masala, paprika, salt, and flour. Mix well and let cook for 1 minute.
  5. Add 1 ¼ Cup Vegetable stock, corn, and lentils. Bring to a boil and let simmer for about 15 minutes. The stock should thicken to a gravy-like consistency. Let cool.
Pastry Instructions
  1. Whisk together salt and flour, set aside.
  2. In a small pot, combine water and butter. Bring to a boil while making sure that the butter melts.
  3. Pour the butter mixture into the flour mixture. Using a wooden spoon, combine the ingredients until the dough is not hot to the touch. Knead to bring the dough together.
  4. Line 12 8-inch pie pans with the dough at 3mm thickness. Cover and set aside. There should be about half the dough remaining
  5. Spoon 2-3 tablespoons of filling into each pie dish. Use remaining dough, create lids for each pie. Pinch the lids and base together. Brush each pastry with egg,
  6. Bake for 25 to 30 minutes.