Before we get into this recipe, I’d like to throw something out there really quickly, this isn’t going to be a pasty similar to something you’ll find in Gregg’s. I’ve made this with gluten free pastry, which does lack the elasticity of regular gluten. I knew I wouldn’t be able to get the flaky texture right, so I didn’t try and opted for a thicker pastry crust instead. That doesn’t make these any less delicious either! I opted for a curried lentil pasty for a few reasons. The main one being that it’s filling, so you could make these a main or a side dish and because the filling makes a great dish on its own. You can easily serve any leftover filling as a side dish and no one would question it.
Gluten Free Pastry Crust
When I decided to make these, I had a little look at other gluten free pastry recipes out there and a lot of them were complicated. Not necessarily in terms of instructions, but the ingredients lists weren’t necessarily things you’d find in the average pantry and that’s something I wanted to avoid. In order to do this, I did have to add some xanthan gum. Those of you who regularly make gluten free dishes will likely have some of this at home. If not, I know it’s not the most common ingredient, but you’ll find it in most supermarkets in either the free from or baking aisle.
As I said originally, the pastry isn’t the norm in terms of texture, so if you’d like to switch it for your regular pastry recipe or jus’ roll, feel free.
I’m going to put this out there – this is my first batch. Each one was a slightly better shape, with smoother edges as I rolled them out. But the photos are showing the first few. They don’t look perfect, but they’re realistic and show what your first couple might look like too. You don’t have to have the smoothest crust for these to work out!
Nutritional information
Between the flax seed and the non-dairy butter (depending on brand), this recipe contains around 50% RDA of omega 3 per serving, as well as over 50% of vitamin D. This will increase slightly if you opt for fortified non-dairy butter/ milk too. Although the lentils do contain protein, the amount per serving is so small that you only get about 4g per serving.
Gluten Free Vegan Curried Lentil Pasty Recipe
This recipe is gluten free, dairy free, soy free and vegan.
Gluten Free Vegan Lentil Pasty Recipe
Ingredients
Filling
- 1 medium baking potato peeled and cubed
- 1 tsp sunflower oil
- ½ red onion diced
- 1 clove garlic minced
- ½ cup red lentils
- 1 ½ cups water
- Pinch of chilli flakes
- 1 tbsp garam masala
- ½ tbsp turmeric
Crust
- 2 cups GF oat flour
- 2 tsp xanthan gum
- 1 tbsp ground flaxseed
- 2 tsp curry power
- ½ cup non-dairy milk I used almond
- ½ cup vegan butter I used Flora dairy-free
Instructions
Filling
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Put a saucepan on medium heat and add the tsp of oil, then add the onion and garlic. Cook for 5 minutes, then add the turmeric, garam masala and chilli flakes. Stir to combine, cook for one further minute then add the lentils and water. Bring to the boil then reduce to a simmer for approximately 25-30 minutes until the lentils are cooked.
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Meanwhile, add the potatoes to another pan, add water and boil until they’re fully cooked. While the lentils and potatoes are cooking, start making the crust.
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Once potatoes are cooked, drain and toss for a minute to give them that roughed up, fluffy texture. Place back in the pan, turn off the heat, then stir the lentil mixture into the potato pan. Set aside until it’s cool enough to handle with fingers.
Crust
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In a large bowl, combine oat flour, flaxseed, xanthan gum and curry powder
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Stir in vegan butter until the dough resembles crumbs. Stir in almond milk and use hand to form a dough ball.
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Further divide ball into 8 smaller balls. Roll out each ball on a floured surface using a rolling pin, into about a 4-inch circle. Peel each circle off the surface before adding the filling to double check it isn’t going to stick
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Add 1 tbsp of lentil filling on one half of circle, making sure to leave edges clear. Fold over the other half and seal crimping edges with a fork. If you have any flour residue stuck, sprinkle with a few drops or water before baking. Alternatively, use oil to make them crisp up more.
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Transfer to baking tray. Repeat with remaining dough. Bake for 20-25 minutes or until golden brown.
What do you guys think of this recipe? Does a curried lentil pasty sound good to you?
Until tomorrow,
Sophie
This sounds so good! I will have to get the ingredients for this so that I can try it!
This is a great recipe Sophie. The curried lentil filling sounds amazing! The recipe looks easy to follow too.
Eve x
http://www.evemorganinteriors.com
I’ve never made anything gluten free, but this looks really good!
I mean, I like Greggs but these look great! Sometimes I find the pastry of Greggs a bit sickly. I love the sound of the curried lentil filling!
Jenny
http://www.jennyinneverland.com
Your blog is like my meal planning page. Love this. Will try to make it later this week
I like that you try different ratios to get the textures you wanted. I think you did a great job with the crust! It looks legit. For your first time, it looks super delicious. I like that it is full of nutrients and is really good for you. Big plus that it doesn’t take long to bake either!
Nancy ♥ exquisitely.me
I’m trying really hard to be vegetarian right now and I will definitely be trying this x
I can’t tell you how much I love this one line: “They don’t look perfect, but they’re realistic..”
So many times when I follow recipes from a cookbook or elsewhere what I end up making and how it looks in the photo look so completely different and I’m convinced I messed up somewhere even if I followed the recipe to a T.
I love how filling this sounds! If I don’t include the xathan gum – would it crumble and not fold right or? I look forward to live tweeting making these haha!
These look delicious! I actually live with a friend who’s GF and another who’s vegan…so this would be something we could all try x
G
https://www.teawithgi.com/2019/05/5-items-that-have-made-my-life-easier.html
I think these look great, I am loving the sound of a curried lentil filling, these would go down a treat for lunch or something! I’ve not made my own pastry before, I usually always buy the pre-made ones, but I’d like to have a go at making it myself.
Chloe xx
http://www.chloechats.com