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Coconut Lentil and Vegetable Pocket Pies


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Ingredients

8 portion(s)

Pastry

  • 240 g white spelt flour
  • 80 g coconut oil, well chilled and set hard
  • 120 g ice cold water
  • 1 1/2 tsp apple cider vinegar
  • 80 g wakame gomasio or sesame seeds

Fillling

  • 1 tbsp small green lentils or black lentils, rinsed
  • 60 g carrot, roughly chopped
  • 60 g sweet potato, roughly chopped
  • 30 g kale or cabbage leaves, roughly chopped
  • 1/2 brown onion
  • 1 garlic clove
  • 1 tbsp coconut oil
  • 1/3 tsp ground cumin seeds
  • sea salt
  • Freshly ground black pepper
  • 1 tsp dulse flakes
  • 120 g coconut milk
  • 1 corn cob, kernels only
  • 1 tsp tamari

Assemply

  • 1 egg, to glaze
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Recipe's preparation

    Pastry
  1. Place white spelt flour into mixing bowl and mill 30 sec/speed 9, to form a finer flour.

  2. Add coconut oil and mix 10 sec/speed 6, or until the mix resembles breadcrumbs.

  3. Add 100g of the water, apple cider vinegar and gomasio or sesame seeds and mix 10 sec/speed 7, add additional water if necessary and mix 5 sec/speed 4 (see general tips). Set aside on ThermoMat, forming the mix into a ball, then wrap it up in the ThermoMat and allow to cool in the refrigerator whilst making filling.

  4. Filling
  5. Place lentils and 250g of water into clean, dry mixing bowl and cook 25 min/100°C/Counter-clockwise operation/speed 1, or until just soft. Drain and reserve lentils.

  6. Place carrot and sweet potato into clean, dry mixing bowl and chop 6 sec/speed 4. Set aside.

  7. Place kale or cabbage into mixing bowl and chop 2 sec/speed 7. Set aside.

  8. Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

  9.  Add coconut oil and cumin and sauté 3 min/Varoma/speed 1.

     

  10. Add salt, pepper, dulse flakes, reserved carrot and sweet potato mix and coconut milk and mix 10 sec/Counter-clockwise operation/speed 2, then cook 10 min/100°C/Counter-clockwise operation/speed 1, or until just cooked through.

  11. Add corn and reserved kale or cabbage, lentils and tamari and cook 5 min/90°C/Counter-clockwise operation/speed 1. Set mix aside and allow to cool in the refrigerator before using.

  12. Assembly
  13. Preheat oven to 180°C and line a baking tray with baking paper.

  14. Cut the chilled pastry in half and place one half on a lightly floured ThermoMat. Roll the pastry out to a 22 x 22cm square and trim so the edges are neat, then cut this into four pieces about 11 x 11cm each. Repeat process with the other half of the pastry.

  15. Place one good tablespoon of cold filling into the centre of each square and lift half of the pastry over the filling to create a rectangluar pocket pie (6 x 11cm). Repeat for all pies.

  16. Place pies onto prepared baking tray and, using a fork, press the edges of the pies to seal.

  17. Place egg into clean, dry mixing bowl and mix 10 sec/speed 4.

  18. Brush egg wash over the top of pies. Place into oven and cook for 30 minutes, or until golden. Remove and allow to cool a little before serving.

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Accessories you need

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Tip

Some spelt flours will absorb more liquid than others. If you mix is too dry, add in the remaining water in Step 3.

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Comments

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  • Is the measurement of only

    Submitted by Kelly courtney on 3. January 2015 - 17:58.

    Is the measurement of only 1tsp of lentils right? 

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  • Hi is measurement ,of 1 tbspn

    Submitted by Tokcaleb on 15. October 2014 - 17:40.

    Hi is measurement ,of 1 tbspn of lentils correct can anyone tell me ? Thanks 

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  • Loved these Jude!

    Submitted by Lovin' the Mix - A Thermomixin' love affair on 2. August 2014 - 18:05.

    Loved these Jude!

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  • I love this recipe! Can't

    Submitted by fertilemertile on 1. August 2013 - 22:05.

    I love this recipe! Can't believe how good the pastry is! Perfect for lunch boxes 

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  • This pastry is great - even

    Submitted by Claire Cooks Cookies on 28. May 2013 - 16:51.

    This pastry is great - even though I didn't have apple cider vinegar or wakame gomaiso. Made filling of what I had on hand - pumpkin, spinach and kangaroo mince with heaps of pepper. Superb little lunch food! Look forward to doing the coconut lentil filling next time.

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  • I made these using olive oil

    Submitted by Jan T on 1. May 2013 - 20:08.

    I made these using olive oil instead of coconut oil for pastry - I put the oil in a screw top jar with the ice cold water and shook well to partly emulsify before adding to the spelt flour. It worked a treat - absolutely delicious result all round!  tmrc_emoticons.)

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  • I made thes Gluten free by

    Submitted by KerenE on 27. April 2013 - 13:27.

    I made thes Gluten free by substituting the Spelt flour for 1/2 Buckwheat flour and 1/2 Bakels Flour (white Gluten free flour mix).  They turned out really delicious. tmrc_emoticons.D

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  • Does anyone know how I could

    Submitted by Afarrow on 5. April 2013 - 07:12.

    Does anyone know how I could make this gluten free?

    Thanks! 

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