Lentil pies (vegetarian recipes)

I offer you a recipe lentil pies. You can use any lentils (green, red). Many people believe that lentil pies are very similar in taste to liver pies. Kefir dough with sour cream is easy to prepare, but it turns out very tasty, tender, and airy.

For cooking lentil pies we will need the following ingredients:

• kefir - 1 glass
• sour cream - 2 tablespoons
• flour - 2 cups
• sugar - 1 tablespoon
• soda - 0.5 teaspoon (do not extinguish)
• salt - 0.5 teaspoon
• vegetable oil for frying

For filling:

• lentils - 1 cup
• onions - 300 grams (3 pieces)
• salt, pepper to taste
• vegetable oil for frying

Wash the lentils, add cold water and cook for 30 minutes after boiling. Don't forget to add salt.

We clean the onion, cut it into half rings, and fry it in vegetable oil.

When the lentils are cooked and the onions are fried, pass them through a meat grinder, mix well, and pepper. The filling is ready.

Let's start preparing the dough. Mix kefir, sour cream, salt, soda, sugar, and gradually add flour. First, mix with a spoon, and when the dough becomes thick enough, put it on a table sprinkled with flour and knead with your hands.

Divide the dough into small pieces. The dough will remain sticky when cut, so roll each piece in flour. Roll out the cut pieces with a rolling pin to a thickness of 3 mm. We spread the filling and mold it.

Fry in vegetable oil on both sides until golden brown over medium heat.

Lentil pies ready. Bon appetit!

I offer you a recipe for lentil pies. You can use any lentils (green, red). Many people believe that lentil pies are very similar in taste to liver pies. Kefir dough with sour cream is easy to prepare, but it turns out very tasty, tender, and airy.

To make lentil pies we will need the following ingredients:

• kefir - 1 glass
• sour cream - 2 tablespoons
• flour - 2 cups
• sugar - 1 tablespoon
• soda - 0.5 teaspoon (do not extinguish)
• salt - 0.5 teaspoon
• vegetable oil for frying

For filling:

• lentils - 1 cup
• onions - 300 grams (3 pieces)
• salt, pepper to taste
• vegetable oil for frying

Wash the lentils, add cold water and cook for 30 minutes after boiling. Don't forget to add salt.

We clean the onion, cut it into half rings, and fry it in vegetable oil.

When the lentils are boiled and the onions are fried, pass them through a meat grinder, mix well, and pepper. The filling is ready.

Let's start preparing the dough. Mix kefir, sour cream, salt, soda, sugar, and gradually add flour. First, mix with a spoon, and when the dough becomes thick enough, put it on a table sprinkled with flour and knead with your hands.

Divide the dough into small pieces. The dough will remain sticky when cut, so roll each piece in flour. Roll out the cut pieces with a rolling pin to a thickness of 3 mm. We spread the filling and mold it.

Fry in vegetable oil on both sides until golden brown over medium heat.

Lentil pies are ready. Bon appetit!

Step 1: Prepare the lentils.

First, sort the lentils and remove any damaged fruits. Then place the lentils in a fine sieve and rinse under running water. Place the lentils in a deep saucepan, add water so that it completely covers the fruits and is 2 to 3 fingers higher than them. Place the pan with the ingredient on the stove, turned on at a high level. To prevent the lentils from boiling, add them to the water. 1 teaspoon vinegar and salt to taste. Cook the lentils 30 minutes, no more, during this time it will reach the desired consistency and its structure will become soft. Then drain the water, place the lentils in a fine sieve, let the remaining liquid drain and transfer to a deep bowl. Peel the onion with a knife, rinse it under running water, place it on a cutting board and chop it into a medium cube with an approximate diameter of 1 by 1 centimeter. With the stove turned on, place a frying pan on a medium level, pour vegetable oil into it and heat it. Place the onion in the heated oil and simmer for 45 minutes until transparent, then add the lentils and simmer the 2 ingredients together for another 5 – 7 minutes, then transfer them back to the deep bowl. Season the minced meat to taste with ground black pepper, hops - suneli and ground paprika.

Step 2: prepare the dough for lentil pies.

Lentil pies can be prepared from different types of dough, but we will follow the simplest and most delicious path, we will prepare the dough with kefir. To do this, pour sifted wheat flour into a deep bowl, make a small depression in the center with your hand and add vegetable oil, salt, and sugar. Then pour in kefir, crack in a shelled chicken egg, and quench the soda with vinegar directly into the bowl with all the ingredients. Knead the dough with a tablespoon or your hand until it is lumpy and thick enough to knead on the counter. Then add more 1 – 2 tablespoons vegetable oil Place the dough on the kitchen counter. Pre-sprinkle with wheat flour and knead into a medium-firm dough. High-quality dough should not stick to your hands and be lump-free and homogeneous. Place the finished dough in the deep bowl in which it was prepared and let it brew 10 – 15 minutes. If it floats, knead the dough again to the desired consistency.

Step 3: form lentil pies.

Using a knife, divide the finished dough into 2 – 3 parts, take parts of the dough one by one, roll them into ropes with your hands and cut into small pieces with an approximate mass 150 - 200 grams. Roll the pieces of dough into balls and press them with the palm of your hand. You should get flat cakes with approximately the thickness up to 1 centimeter. In the middle of the resulting cakes, place approximately 2 tablespoons each minced lentils and form a patty, smoothly connecting the edges of the patty along the edges with your fingers. Wrap the patties formed in this way in wheat flour and place them on a wooden cutting board sprinkled with flour. In the same way, prepare all the pies until you run out of minced meat.

Step 4: fry lentil pies.

After you have formed all the pies, turn the stove on to medium level and place a frying pan with vegetable oil on it. Carefully place several pies into the heated oil and fry them on both sides, periodically turning them from one side to the other with a kitchen spatula. Brown the patties on all sides until golden brown, or fry them however you like. Place the finished pies on a large flat plate and go ahead and taste them!

Step 5: Serve the lentil pies.

Lentil pies are served warm, piled on a large flat plate. Traditionally, several deep bowls with different types of sauces are placed nearby, for example, aromatic tomato sauce, sour cream, yogurt sauce, cucumber sauce or any other you like. Often this type of pies is served with sour cream, cream or homemade mayonnaise. It is very pleasant to savor lentil pies with a salad of fresh vegetables and wash it down with freshly brewed and very sweet tea. Delicious, very filling and healthy pies will pleasantly surprise and delight your family and friends!

Bon appetit!

- − If you want your minced lentils to have a puree texture, do not add vinegar while cooking the lentils, and after the lentils are cooked, grind them in a blender or using a potato masher.

- − Sometimes boiled meat of any kind, previously ground in a meat grinder, is added to minced lentils. You can supplement the minced meat with any kind of pre-processed meat or offal, for example, you can use heart, lungs, liver, kidneys.

- − You can put any spicy spices you like into the minced lentils, which will help improve the taste and embellish the aroma.

- − To make lentil pies, you can use any type of dough. It can be sweet yeast, unleavened yeast, puff pastry, kefir-based, or milk-based.

I fried incredibly delicious pies for the family. My husband was especially delighted. He said that the chebureks were very tasty (to him it looked like liver in the filling).)))
Recipe from Ira-Iris from the Culinary Travel Club forum. My deep gratitude to Ira! Author's words, photos and comments are mine.

for test

1 kg flour
2 cups warm water
3/4 cup vegetable oil
3 teaspoons sugar
1 heaped teaspoon salt
pinch of soda**

For filling

450-500 g lentils
5 medium onions***
frying oil
salt pepper

Prepare the filling.
Lentils can be cooked in a multicooker: in Panasonic-18 for 4 multi-cups of lentils - 8 multi-cups of water (no salt needed!!!), cook in the automatic “Buckwheat” mode.
If you don't have a slow cooker, cook in a saucepan according to the instructions on the package. Cook over low heat without salt (!!!) until the lentil grains begin to burst. Drain excess water (if any) into a cup, then you can add it to the filling for softness (well, like a regular puree).
While the lentils are cooking, finely chop the onion and fry in vegetable oil until tender. You can pour more oil into the pan; lentils love it.
Add fried onions to the prepared lentils, salt and pepper to taste, then mash with a masher to puree. Cool until warm.

Knead the dough.
I dissolve salt and sugar in water, add a pinch of soda, traditionally a drop of vinegar (although smart people say this gives nothing), add oil, mix everything thoroughly with a whisk. Then I add the liquid to the flour and knead the dough.
Now see for yourself - you may have to add something - either liquid or flour. You know - it all depends on the humidity and quality of the products. This time, for example, I added water.
Make sure that the dough is not too stiff, but rolls out easily.

Then take a large frying pan, pour vegetable oil into it (not deep-frying, of course, but don’t be greedy - there should be enough oil, like for pasties). Heat up.
Shape the pies in the shape of crescents, like pasties. Fry on both sides until golden brown. Immediately after frying, fold a paper towel to absorb excess oil.

** You really only need a pinch of soda - not a teaspoon or even half. It doesn’t have any fundamental significance, but if there are no eggs in such a dough, I sometimes add soda. Noticed - it molds and rolls out easier.

*** If this amount of onion bothers you, reduce it. We just love onions very much, and don’t forget that lentils themselves are quite dry, and extra juiciness won’t hurt them. When you prepare the puree, you won’t feel the extra onion at all.

My comments: I kneaded the dough in HP.
I baked half the batch (how many lentils there were). Made 24 pieces. Those. they were not too big, and I rolled out the dough thinly - at first some of the pies broke when frying.
Onions in the filling are very appropriate! Without it it will be dry, really.))) I also added a chopped clove of garlic to the onion.

My regular reader, Olga Smirnova from Astrakhan, sent me her next recipe. This time it's a 3-gonal puff stuffed with lentils.

Puff pastry stuffed with lentils.

Following the description of her recipe, I created this “miracle”. It turned out very well. And it tastes like... In short, having invited my girls to try “my next masterpiece,” I asked them to determine what filling the puff pastry had. There were several answers: mushrooms, meat, liver pate. Nobody guessed right. When everyone had eaten, I told them the secret - it was lentils. Next there was a silent scene, like Gogol’s in “The Inspector General” and.....disputes about who was closest to the answer. The debate ended with a request for a recipe.
Yes, please, I don't feel sorry! USE IT!

We will need products:

(ready) puff yeast dough - 500 g;

Lentils - 300 g;

Carrots - 1 large;

Onion (medium) - 1 pc.;

Egg - 1 pc. (for lubrication).

Let's start by pouring lentils into a 1-1.5 liter saucepan, pouring boiling water over them and letting them swell (30-45 minutes). When the water has cooled and the lentils have swelled, absorbing some of the water, salt the remaining water. Add enough water to the swollen lentils so that it covers the lentils by approximately 2.0 - 2.5 cm and cook until fully cooked. The water should boil completely and the lentils should become soft. If the lentils are already softened (ready), and there is still water at the bottom of the pan, it’s okay - drain the lentils in a colander.

Wash and grate three carrots on a medium grater. Peel the onions and cut into small squares. Place all this in a frying pan heated with vegetable oil. Fry until done - like frying meat. Place the finished frying in a deep enamel bowl, and transfer the lentils here. Add some salt, mix and lightly mash the lentils. All the filling is ready.

Now about the dough - “Star” puff yeast dough. You can’t make this kind of dough at home, but baking with it is a pleasure - easy and simple. Any housewife can do it. Manufacturer OJSC Fazer, St. Petersburg. It takes 1-1.5 hours to defrost the dough; I cut the bag lengthwise and lay both layers on it separately. The dough rolls out just as easily due to its square shape.
“Star” puff yeast dough.

Thawed and rolled out the dough. Now I make notches on the layers crosswise (divided into squares), and then I divide these same squares into two 3-gons - I make a notch diagonally. I put the filling on one side of the square (in one of the 3-gons) and cover it with the other 3-gon. It turns out like a scarf. I crush the edges with the sharp end of a knife. Place on a baking sheet.

Pour 1 egg into a small container and beat with a fork - we need this to grease the top of our pies. From 500 g of dough I get 8 large puff pastries.

I put the baking sheet in an unheated oven and set the temperature to 200 C, time (for me) 20-25 minutes. Bake until completely browned.

After 20-25 minutes, check the pies for “readiness”: they are browned and come away from the baking sheet well. We take out the baking sheet, transfer the still hot puff pastries to a dish and set to cool. After 30-45 minutes, you can call your family to drink tea and take a sample.

Bon appetit!

Once again I want to thank Olga Smirnova for sending me the recipe. puff pastries stuffed with lentils...