Lentil and mushroom pastries are a simple fit vegetarian dish. How do you make lentil pastries? Discover a simple recipe for lentil pastries!
Lentil and mushroom pastries are delicious vegetarian dishes, perfect for the holiday table.
A mushroom filling with lentils wrapped in fluffy yeast dough is a surprisingly good treat, whose preparation is really simple, though somewhat time-consuming.
Yeast pastries are a great idea for a meal or snack at any time of the day (hot or cold). They taste great on their own and as an addition, for example, to soups like red borscht, mushroom with beans, or mushroom cream soup.
Red lentils are a valuable product with high protein content. This plant protein can be an alternative to animal protein. It is also a rich source of folic acid and potassium.
For this dish, we used oyster mushrooms, but you can replace them with other mushrooms, such as champignons.
Additionally, the pastries can be prepared in advance and frozen. Just cool them down, then transfer them to a sealable container or plastic bag and place them in the freezer. The thawing time takes about 30-60 minutes. After this time, the pastries should be reheated, for example, in the oven.
How to make pastries with mushrooms? Discover a simple recipe for meatless pastries!
Preparation time: 50 min + dough rising time
Calories: 642
Protein: 27 g
Carbohydrates: 110 g
Fats: 9 g
Ingredients for lentil and mushroom pastries (about 6-10 pieces):
- Red lentils 5 tablespoons (40 g)
- Mushrooms, e.g., oyster mushrooms or champignons 2-4 medium pieces (40 g)
- Wheat flour 1 cup (100 g)
- Milk 0,5% 1/4 cup (50 g)
- Fresh or dry yeast 1/10 package (10 g) / 1 teaspoon (5 g)
- Sugar 1 teaspoon (5 g)
- Oil 1 teaspoon (5 g)
- Garlic 1 clove (5 g)
- Salt
- Pepper
- Water
Preparation of lentil and mushroom pastries:
Step 1: Heat the milk to lukewarm temperature (about 30°C). In a bowl, place yeast (fresh or dry), sugar, 2 tablespoons of flour, and milk. Mix and rub thoroughly until the ingredients are combined. Cover with a cloth and set aside for about 20 minutes in a warm place, e.g., in an oven preheated to 35°C (place in the turned-off oven). After this time, the starter should start to foam and bubble. If the yeast is working properly, proceed to the next steps.
Step 2: In a bowl, place the rest of the flour, starter, and a bit of water (depending on the need about 1-2 tablespoons, to be able to knead the dough). Mix and knead into a compact and uniform dough. Cover with a cloth and set aside for about 60 minutes in a warm place, e.g., in an oven preheated to 35°C (place in the turned-off oven). About halfway through this time, start preparing the filling.
Step 3: Cook the lentils (check the recipe on the blog). In the meantime, start preparing the other ingredients.
Step 4: Wash, dry, and finely chop the mushrooms. Peel the garlic and press through a garlic crusher. Heat oil in a pan. After a moment, add the garlic. Fry for a while, stirring constantly. Then add the mushrooms and fry until soft, about 5-10 minutes. Stir occasionally.
Step 5: Towards the end, add the lentils. Season to taste with salt and pepper. Mix and fry for a moment. Set aside to cool.
Step 6: After the indicated time, knead the dough again and roll it out on a lightly floured surface. The dough should have a medium thickness (about 5 mm-1 cm). Cut the dough into rectangles in which you will place and wrap the filling (about 8 x 12 cm). Try to use as much dough as possible – join the remaining scraps, knead briefly and roll out again and cut out. Place the filling in the center of each rectangle.
Step 7: Roll each piece into a roll and arrange (seam down) on a baking sheet lined with parchment paper. Leave small gaps between each piece. Put in an oven preheated to 180°C for about 20 minutes. Remove when the dough is golden.
Step 8: Enjoy hot or cold. Store in an airtight container in the refrigerator for up to 2-3 days.
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