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Post by JJ Judkins on Apr 25, 2012 17:53:24 GMT -6
Red Lentil Turnovers
Lentils And Grains,Vegetarian Prize Winners
DOUGH 1/2 c. butter 2 c. flour 4 egg yolks 2 tsp. baking powder 1 pinch salt 4 Tbsp. water FILLING 1 Tbsp. veg. oil 1 med. onion -- chopped 1 med. carrot chopped 1 c. red lentils -- rinsed and picked over 1 tsp. basil 1 bay leaf 14 1/2 oz. vegetable broth salt and pepper to taste
Mix all dough ingredients together; wrap in plastic and cool for one hour. In a medium saucepan, heat oil over medium high heat. Cook onion for 2-3 min. Add carrot, lentils, basil, bay leaf, vegetable broth, salt and pepper. Reduce heat to medium. Cover and cool until lentils are tender, about 25 minutes. Drain and discard bay leaf. Set aside to cool. Roll out dough to 1/8 " thickness. Use a 5 in. saucer and cut out circles. Top with 1/4 c. of lentil mixtue. fold over and seal. Bake at 350 deg. for 20 min., or until browned. Serve with tomato or mushroom sauce. Yield 10-12. Serve as an appy with a few dips such as hummus or as an entree with a soup or salad.
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