Lentil pasties

I love pasties! When I lived in England, the home of pasties, I always felt so gutted whenever I walked passed a pasty shop and knew that they didn't offer any vegan options. So for the first time ever I tried to make some myself, and they got good reviews from everyone who tried them :)

To make the dough, I used the recipe from the Swedish vegan recipe website Vegania (http://vegania.net/pirog.html), but I'll try to translate it below.

Lentil pasties

You'll need:

For the dough:

(12 pasties)

8 gram dried yeast

100 gram dairy free butter

1 cup water or soy milk

1 tea spoon salt

3,5 cups of flour

For the lentil filling:

1 cup dried red lentils

1 large onion

2 carrots

1 zucchini

1 jar crushed tomatoes (400 g)

1 table spoon tomato purée 

1 table spoon dried basil

2 table spoons soy sauce

Pepper

Make it:

The dough:

Melt the butter and add the water or milk. Heat up until 37 degrees and blend it with the yeast. Add the salt and most of the flour. Add more flour as you go on until you have a dough that's not sticky. Let it rest for one hour under a towel.

In the mean time you can make the filling. Start with boiling the lentils until soft. Chop the onions and zucchini and grate the carrots. Put it all into a frying pan with some olive oil and fry until soft. Season with basil, soy sauce and pepper. Add the lentils, the tomato purée and the crushed tomatoes and let it fry on low heat for a while.

Take the dough and knead the dough with your hands. Roll out the dough so that it's about 3 millimetres thick and cut out circles (about 15 centimeters wide). Put about 1-2 table spoons of the lentil filling and put it on one side of the dough circle and fold the other side over it. Use a fork or your fingers to make the crust. 

Put the pasties on an oven tray and glaze with a tiny bit of water, make some holes on top of all the pasties with a fork.

Put the baking tray into the oven (225 degrees) for about 15 minutes.

Serve with some grated carrots, maybe some nachos and a sauce. I made a tahini sauce with some black tahini (hence the weird black chocolate looking sauce in the photo - black tahini is delicious!), lemon juice and syrup.