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Savory Vegetarian Pastry Pockets

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PREP TIME
40 min
COOKING TIME
30 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner English
Savory Vegetarian Pastry Pockets
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 4 eggs
  • 2 teaspoons distilled white vinegar
  • 3 1/2 cups water
  • 1 cup dry lentils
  • 3 potatoes, chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This initial step sets the stage for the entire cooking process.
2
Combine 2 cups of flour, a pinch of salt, and 1 teaspoon of baking powder in a medium-sized mixing bowl. The resulting mixture will serve as the foundation for your pastry dough.
3
Add 1/2 cup of cold, cubed butter to the flour mixture and use a pastry blender or your fingers to work it into the dry ingredients until they resemble coarse crumbs.
4
In a separate bowl, whisk together 1 egg, 2 tablespoons of white vinegar, and 1/2 cup of water. Once you've combined these ingredients, pour the wet mixture into the flour mixture and continue stirring until the dough comes together in a cohesive ball. If the dough seems too dry, you can add a small amount of water to achieve the desired consistency.
5
Form the dough into a large ball, which will be easier to work with as you progress through the recipe.
6
In a separate pot, bring 3 cups of water to a boil and add 1 cup of lentils. Continue to cook the lentils for 30-45 minutes, or until they're tender and easily mashable with a fork. Be sure to check on the lentils periodically, as they may require additional water if the mixture becomes too thick.
7
While the lentils are cooking, wrap 2-3 medium-sized potatoes in aluminum foil and bake them in a preheated oven at 350 degrees Fahrenheit for 30 minutes. Once the potatoes have cooled, cut them into small pieces and mix them with the cooked lentils.
8
In a frying pan, heat 1-2 tablespoons of oil over medium-high heat. Add sliced onions to the pan and sauté them until they're translucent and fragrant.
9
Once the onions have finished cooking, stir them into the potato-lentil mixture and season with a pinch of salt to taste.
10
Divide your dough into 6-8-inch circles and place each circle on a flat, floured surface.
11
Place 1 cup of the filling mixture into the center of each dough circle, leaving a small border around the edges. Fold the dough over the filling to form a triangle or square shape, and press the edges together to seal the pastry.
12
Arrange the pasties on an ungreased cookie sheet, leaving about 1 inch of space between each pastry.
13
Bake the pasties in a preheated oven at 350 degrees Fahrenheit for 1 hour, or until they're golden brown and the filling is hot and steaming.