Vegetarian Pasties

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter
• 4 eggs
• 2 teaspoons distilled white vinegar
• 3 1/2 cups water
• 1 cup dry lentils
• 3 potatoes, chopped
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Simmer the dry lentils in a pot of water with one teaspoon of the salt for about 20 minutes until tender, then drain and let cool.

2. Whisk the flour, baking powder and the other teaspoon of salt together in a large bowl. Rub in the butter with your fingertips until the mixture looks like coarse crumbs.

3. Beat the eggs with the vinegar and a splash of water. Stir into the flour mixture and knead into a smooth dough, then chill for 20 minutes.

4. Heat the olive oil in a skillet over medium heat. Cook the chopped onion for 5 minutes until soft, then add the potatoes and cook 5 more minutes until they begin to soften. Stir in the cooked lentils and let cool.

5. Divide the dough into 6 equal pieces and roll each into a 7-inch (18 cm) circle. Spoon filling onto one half of each circle, fold over, and crimp the edges to seal.

6. Arrange the pasties on a lined baking sheet and bake at 400°F (200°C) for about 30 minutes until golden brown, with the egg in the pastry fully set and cooked through.