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Lentil and mushroom pastries recipe

Lentil and mushroom pastries

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Total Time 50 minutes
Total Time 50 minutes
Servings: 1 servings
Calories: 565.65
Ingredients Method Nutrition

Ingredients
  

  • 40 g Red lentils 5 tablespoons
  • 40 g Mushrooms, e.g., oyster mushrooms or champignons 2-4 medium pieces
  • 100 g Wheat flour 1 cup
  • 50 g Milk 0,5% ¼ cup
  • 5 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
  • Salt
  • Pepper
  • Water

Method
 

  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.
    lentil and mushroom pastries recipe
  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.
    lentil and mushroom pastries recipe
  3. Cook the lentils (check the recipe on the blog). In the meantime, start preparing the other ingredients.
    Red lentils with vegetables and coconut milk recipe
  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.
    Lentil and mushroom pastries recipe
  5. Towards the end, add the lentils. Season to taste with salt and pepper. Mix and fry for a moment. Set aside to cool.
    Lentil and mushroom pastries recipe
  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.
    Lentil and mushroom pastries recipe
  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.
    Lentil and mushroom pastries recipe
  8. Enjoy hot or cold. Store in an airtight container in the refrigerator for up to 2-3 days.
    Lentil and mushroom pastries recipe

Nutrition

Calories: 565.65kcalCarbohydrates: 102.12gProtein: 35.71gFat: 6.76gSaturated Fat: 2.55gPolyunsaturated Fat: 0.35gMonounsaturated Fat: 0.71gCholesterol: 6mgSodium: 27.85mgPotassium: 669.9mgFiber: 24.5gSugar: 11.85gVitamin A: 97.05IUVitamin B1: 0.97mgVitamin B2: 0.52mgVitamin B3: 4.61mgVitamin B5: 2.37mgVitamin B6: 0.43mgVitamin B12: 0.29µgVitamin C: 4.34mgVitamin D: 0.63µgVitamin E: 0.24mgVitamin K: 2.27µgCalcium: 146.4mgCopper: 0.39mgFolate: 316.85µgIron: 5.34mgManganese: 0.73mgMagnesium: 63.95mgPhosphorus: 310.45mgSelenium: 9.63µgZinc: 2.83mgCholine: 57.75mgNet Carbohydrates: 77.62g