It’s been a while since I wanted to show you these vegan mushroom hand pies with beluga lentils. Lately I have been making vegan pies again and again. I find that they have nothing to envy in taste from the classic cheese pies, although I love them madly!
Really, I have a huge love for pies in general, and for everything that contains phyllo. I can hardly resist. Hand pies are more practical, because you can more easily carry them to the office, etc, and eat them without to much mess. Or do I love them because they have more phyllo?? ;): D Of course, they need a little more preparation time, but you can’t have it all, right?
These delicious vegan mushroom hand pies have many ingredients, but they are all simple, nutritious and tastefully combined. In addition to mushrooms and black lentils (you can also use classic lentils) they contain carrots, leeks, onions, garlic, raisins and walnuts among others. Thyme, sage and rosemary are giving a strong flavor effect. And all this wrapped in layers of crisp phyllo 8| You will have about 28-30 vegan mushroom hand pies with this recipe.
You may want to have a look at the vegan zucchini pies that I made for you last year. They are fantastic. But also, take a look at the eggplant pie without phyllo, which is also on season. You have loved both recipes, and I am very happy about that! I constantly receive photos on instagram from friends who have made them, and they were thrilled.
Vegan Mushroom Hand Pies with Beluga Lentils
Healthy vegan mushroom hand pies with beluga lentils and other nutritious ingredients, wrapped in crispy phyllo. You will love them!
- 3 tablespoons olive oil
- 500gr. white and/or brown mushrooms, sliced
- 1 large leek, cut in half and then sliced
- 2 medium carrots, cut in half and then sliced
- 3 spring onions, finely chopped
- 3 cloves garlic, minced
- 125ml dry white wine
- 270gr. cooked black lentils (about 2 cups)
- 60gr. black Corinthian raisins
- 110gr. coarsely chopped walnuts
- 1 tablespoon chopped fresh thyme, or, 1 teaspoon dry
- 1 tablespoon chopped fresh sage, or, 1 teaspoon dry
- 1 tablespoon chopped fresh rosemary, or, 1 teaspoon dry
- 1 tablespoon balsamic vinegar
- salt, pepper
- about 1 packet of phyllo (10-12 sheets)
- olive oil, for oiling the phyllo
In a large pan, heat 2 tablespoons olive oil and sauté the mushrooms until they turn golden, about 10 minutes. Transfer them to a dish and set aside.
Pour the remaining olive oil in the pan and sauté the leeks and carrots until softened and then add the onions and garlic and sauté for another minute.
Add the wine and herbs, bring to a boil and simmer for about 5 minutes.
Add the mushrooms, lentils, balsamic vinegar, raisins, walnuts, salt and pepper, mix well and remove from the heat. Let the mixture cool for a while.
Cut each leaf into 3 strips and oil it. Put a full teaspoon of filling at one narrow side of each phyllo strip and fold it into triangles. Place the mushroom pies in a pan lined with parchment paper.
Bake them in a preheated oven, at 190o C, for about 25 minutes.
1.2g Saturated fat
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