I would usually have a go at making my own pastry but if I'm perfectly honest I wanted to make sure the meal was prepped and ready for the next day so no messing about with experimental pastry making. I only made a few changes to the original recipe such as leaving out the nuts and the celery and though the ingredients would make 2 I only make one loaf because I only had one sheet of pastry. If you only want to make one loaf I suggest halving what I used. My ingredients were:
1 sheet of vegan puff pastry
1 cup of red lentils
2.5 cups of vegetable stock (I used a vegetable stock cube and water)
3 Tablespoons of ground flax seed
1/3 cup of warm water
2 tablespoons of olive oil
1 medium onion
1 cup of mixed veg
6 medium mushrooms
3 cloves of garlic
sea salt to taste
1 tablespoon of black pepper
1 teaspoon of thyme
1/4 teaspoon of cayenne pepper
3/4 cup of rolled oats
1/2 cup of flour
2 teaspoons of rice milk (used to brush pastry before going in the oven)
Pre-heat oven to gas mark 6
1. Rinse the lentils before placing in a pan then add the vegetable stock and bring to the boil. Allow to simmer for around 35 - 40 minutes, once finished the lentils should be soft enough to mash (I mashed mine with a fork).
2. Whilst the lentils are cooking saute the mixed veg, onions and garlic for five minutes then add the mushrooms and herbs and seasonings and saute for a further 5 minutes.
3. Mix the water with the flax seed to form a paste.
4. Place all the remaining ingredients (except the pastry and the milk) together in a bowl with the lentils, vegetables and flax seed mixtures and stir.
5. Prepare your pastry by cutting to shape (you can just roll if you prefer) and place the mixture on the prepared pastry.
|You can use the cut off bits to make shapes to decorate your loaf|
Unlike me, make sure you keep an eye on your pastry so as not to let it over cook, about 40 minutes should do the trick.
And there you have it, a delicious puff pastry lentil loaf.