Butternut squash and Lentil Pasties
Serves: 6 people
Prep: 25 minutes Cook time: 45-50 minutes
Here’s a hearty vegan butternut squash, potato & lentil pasty recipe that works beautifully with ready-made puff pastry – so easy.
Recipe tip: We used butternut squash and potatoes for the filling. Alternatively, you can also use pumpkin, or any other root vegetable that you like, such as swede or parsnip.
What you’ll need:
300g butternut squash, peeled and cut into small cubes
300g potatoes, peeled and diced small
1 large onion, finely chopped
2 cloves garlic, minced
120g pre-cooked brown lentils
Marigold bouillon powder or cubes (enough for 500 ml stock)
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary (or mixed herbs)
½ tsp dried sage (optional)
Freshly ground black pepper, to taste
2 sheets ready-made vegan puff pastry
A little plant milk or olive oil (for brushing)
How to do it:
Heat the olive oil in a large pan. Add the onion and sauté for 5–6 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the cubed butternut squash, potato, herbs, and black pepper. Stir well to coat everything in the oil and onions.
Dissolve a spoon of our bouillon in 500 ml boiling water and stir well. Pour the stock into the pan, bring to a gentle boil, then reduce to a simmer. Cover and cook for 25–30 minutes, stirring occasionally.
Cook until the squash and potatoes are cooked through but not mushy then add the lentils. Remove the lid and cook for another 5–10 minutes to reduce excess liquid. The mixture should be moist but not wet.
Taste and adjust seasoning if needed. Allow the filling to cool.
Preheat the oven to 200°C (180°C fan). Roll out the puff pastry and cut into circles or rectangles of whatever size you prefer. Spoon the cooled filling onto one half of each pastry piece, leaving a border. Brush the edges with a little plant milk or water, fold over, and crimp with a fork.
Brush the tops lightly with plant milk or olive oil then place on a lined baking tray and bake for 20–25 minutes, until golden, puffed, and crisp.
These are delicious hot straight from the oven or reheated the next day with a fresh salad.
Products used:
