I want to offer you a wonderful pie that I prepare for my husband as an alternative to minced pie. Of course, we could use soy granules, but I prefer not to abuse soy, so I use lentils. I deliberately do not fry the lens with leeks to make it lighter and better suited for fasting.
Necessary products
200 gr. Brown lens
1 via
1 carrots
1 potatoes (optional)
savory, curry or cumin, pepper, fenugreek or spices to your liking
salt to taste
3-4 tablespoons of olive oil or oil
package of pie crust
1 via
1 carrots
1 potatoes (optional)
savory, curry or cumin, pepper, fenugreek or spices to your liking
salt to taste
3-4 tablespoons of olive oil or oil
package of pie crust
Preparation instructions
Soak the lens overnight. Drain the water. Wash the leeks, cut into small pieces. Wash and cut carrots and potatoes.
Put the lentils, carrots, potatoes and spices in a saucepan. Add the hot broth or water and simmer for 30-40 minutes, stirring occasionally. In the end, the lens should be almost boiled.
Drain excess water, drizzle with a fork of carrots and potatoes, maybe part of the lentils, but do not mix the whole mixture, it is nice to feel some of the grains.
Add the leeks, mix well and try again, add more spices as needed. Spread some of the stuffing on the crust (if they are very fine, you can use two) and roll, roll in a greased pan, or covered with baking paper, winding on a snail, starting from the middle of the pan.
The finished pie can be filled with a mixture of about 100 ml of water (possibly aerated) and oil. I personally only apply water (not to weigh with cooking oil), bake on 180-200 'for about 30 min or until golden, remove and smear with butter or olive oil, or cow oil outside the fasting.
