Enjoy this delicious and healthy pie that is rich in Vitamin B! Moreover, it is vegan-friendly!
Ingredients
14 OZ / 400 G all-purpose flour
7 OZ / 200 G vegetable shortening
1 OZ / 25 ML iced water
1 TSP salt
9 OZ / 250 G lentils
14 OZ / 400 ML vegetable stock
17.5 OZ / 500 G brown mushrooms
4 CLOVES garlic
4 SPRIG thyme
1 OZ / 25 ML olive oil
7 OZ / 200 G onion
Directions
Add the vegetable shortening into the mixing bowl along with flour and salt. Insert the measuring cup, knead for 45 seconds.
Add cold water through the top hole until the dough is formed by kneading for 30 seconds. Each flour has a different water content so consistency may vary. You may have to alter the amount of water.
Remove the dough from the bowl. Shape into a flat circle and allow to rest for at least 30 minutes in the fridge.
Slice your mushrooms and set aside, peel and quarter your onion then add it to the mixing bowl along with the garlic and thyme leaves. Insert the measuring cup then chop for 8 seconds / speed 6. Scrape down the sides.
Add your mushrooms and oil then sauté the vegetables for 10 minutes using the sauté mode.
Add the lentils and vegetable stock to the mixing bowl and cook out the filling for 30 minutes / 230°F|110°C / speed 2 / stir. Once cooked, adjust the seasoning and allow to cool down.
Divide your dough into 8 balls and roll out one piece for the base and one for top. Arrange into a pie tin then add the cooled filling. Place the top on then bake in a preheated oven at 180°C / 360°F for 30 minutes until the pie is golden.
