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0
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minReady in -
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450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A delightful twist on the traditional Scottish bridie, this vegan version features a savory filling of seasoned lentils, mushrooms, and carrots wrapped in a crisp, homemade pastry. Perfect for a hearty meal any time of the year, each bite offers a delicious blend of earthy flavors and a satisfying texture.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 200g mushrooms, chopped
- 1 cup cooked lentils
- 1 tbsp soy sauce
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup vegetable stock
- 2 cups all-purpose flour
- 1/2 cup vegan margarine
- Water as needed
Steps:
- Preheat oven to 200°C (400°F).
- Heat olive oil in a pan over medium heat. Add onion and garlic and sauté until soft.
- Add carrots and mushrooms and cook for about 5 minutes until tender.
- Stir in cooked lentils, soy sauce, thyme, salt, and pepper. Pour in vegetable stock and simmer for 10 minutes until most liquid is absorbed.
- In a bowl, mix flour and vegan margarine. Gradually add water and knead to form a soft dough.
- Place a portion of the filling on one half of each circle. Fold dough over the filling and seal edges.
- Place bridies on a baking sheet, and make a small slit on top of each for steam to escape.
- Bake in preheated oven for 25-30 minutes or until golden brown.
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