Savory Mushroom And Lentil Hand Pies Recipe- Learn Like a Pro:-Delicious and portable, savoury hand pies are an excellent choice for a meal that can be taken on picnics, packed in lunchboxes, or prepared in a hurry. For this recipe, you will find earthy mushrooms, hearty lentils, aromatic herbs and spices, and a flaky pastry crust.
Savory Mushroom And Lentil Hand Pies Recipe- Learn Like a Pro
All of these ingredients are wrapped together. These hand pies are not only delicious, but they are also loaded with nutrients, which makes them an option that is both wholesome and satisfying for any event.
Ingredients:
For the Filling:
- 2 cups cooked lentils (green or brown), drained and rinsed
- 2 cups mushrooms, finely chopped (such as cremini or button mushrooms)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari (optional, for added umami flavor)
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
For the Pastry:
- 2 sheets store-bought puff pastry, thawed according to package instructions
- 1 egg, beaten (for egg wash)
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Instructions:
Prepare the Filling:
- Over medium heat, bring the olive oil to a simmer in a large skillet. Cook the chopped onions for approximately five minutes, or until they become translucent.
- Continue to cook the garlic for one more minute after adding it to the skillet, until it becomes fragrant.
- Combine the freshly chopped mushrooms, dried thyme, and rosemary in a mixing bowl. For approximately eight to ten minutes, cook the mushrooms until they are tender and any liquid that has been released has evaporated.
- When the lentils have finished cooking, add them to the skillet and stir them together with the mushroom mixture.
- Salt, pepper, soy sauce (if using), and balsamic vinegar (if using) are the seasonings that should be employed.
- In order to allow the flavours to come together, continue cooking for an additional two to three minutes. After removing the filling from the heat, allow it to cool down slightly.
Assemble the Hand Pies:
- Line a baking sheet with parchment paper and preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Roll out the sheets of thawed puff pastry on a surface that has been lightly dusted with flour. Make use of a rolling pin to slightly flatten each sheet, and then cut each sheet into four equal squares, resulting in a total of eight squares.
- It is recommended that you leave a small border around the edges of each pastry square and place a spoonful of the mushroom and lentil filling onto one half of each square.
- This will result in the formation of a triangle by folding the remaining half of the pastry over the filling. For the purpose of sealing and crimping the edges, press the edges together with a fork. Proceed in the same manner with the remaining pastry squares and filling.
Bake the Hand Pies:
- Place the hand pies that have been assembled on the baking sheet that has been prepared. A golden finish can be achieved by brushing the tops with beaten egg.
- It is necessary to create a small slit in the top of each hand pie using a sharp knife in order to allow steam to escape while the pie is being baked.
- The pastry should be baked in an oven that has been preheated for twenty to twenty-five minutes, or until it is golden brown and puffed up.
- The hand pies should be removed from the oven and allowed to cool down slightly before being served.
Nutrition Information:
- Serving size: 1 hand pie
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 280mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 9g
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