Mushroom & Merlot Posh Pasties

• Vegetarian

• Produce

  • 1 2 stalks fresh thyme, leaves of fresh
  • 2 Carrots
  • 4 Flat-cap mushrooms, large
  • 2 Garlic cloves
  • 1 Onion
  • 1 Potato, large
  • 50 g Puy lentils

• Canned Goods

  • 1 tsp Vegetable stock, Powder

• Baking & Spices

  • 1 Little milk or soya milk to glaze

• Oils & Vinegars

  • 2 tbsp Olive or rapeseed oil

• Bread & Baked Goods

  • 400 g Puff

• Beer, Wine & Liquor

  • 250 ml Red wine

• Liquids

  • 300 ml Water

Found on thevegspace.co.uk

Ingredients

• 2 tbsp olive or rapeseed oil
• 1 onion, peeled and finely chopped
• 2 carrots, peeled and roughly chopped into 1cm cubes
• 2 garlic cloves, peeled and crushed
• 4 large flat-cap mushrooms, roughly chopped into 1cm cubes
• 1 large potato, peeled and roughly chopped into 1cm cubes
• 50g puy lentils
• 250ml red wine (merlot works well!)
• 300ml water
• 1 tsp vegetable stock powder
• leaves of 2 stalks fresh thyme
• 400g puff, rough puff or flaky pastry - homemade or ready-rolled
• a little milk or soya milk to glaze

Directions

• Heat the oil in a large, lidded saucepan or casserole dish, and fry the onion and carrot for 3 minutes until starting to soften, then add the garlic and mushrooms and cook on a medium heat until the mushrooms have released their juices.
• Add the potato, lentils, red wine and water, stock powder and thyme, bring to the boil, then reduce to a simmer, cover with a lid and cook for 30-35 minutes until the potatoes and lentils are cooked through. Taste and add salt as necessary. Remove from the heat and set aside to cool slightly.
• Preheat the oven to 190°C / 375°F / Gas Mark 5.
• Roll out the pastry to roughly the thickness of a £1 coin, then use a small-ish plate as a template to cut 4 circles of pastry roughly 20cm in diameter. Brush a little water around the edge of each circle, and divide the filling between the four pasties.
• Bring up the sides of the pastry to form a firm seal along the top of the pasty, and use your fingers to crimp a wavy line along the seal. Brush the pasties with a little milk or soya milk and cook for 20-25 minutes until golden brown and crisp all over.