Vegan Mushroom & Lentil Samosa
My family, and Hunter especially, love these little hand samosas!
I mix up the fillings each time, varying the legumes and veggies used as they are a great way to use any leftover veggies you may have!
You can stir-fry ingredients in a skillet as below, or use your slow cooker and add everything to stew slowly during the day to make the filling extra soft and juicy!
They are so easy to make, and so tasty! Not to mention a good way to disguise legumes or veggies if your children are not so enthusiastic!
Hope you enjoy! xo
For the Filling:
- Organic Cold-Pressed coconut oil
- 300g mushrooms, coarsely chopped
- 1 large leek, white and pale green parts only, cleaned and chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 2 cups slow-cooked brown lentils (Or soaked overnight & left to sprout or 2x Canned variety)
- 3 tablespoons Coconut Amino "soy" sauce
- 3/4 cup dried cranberries/sultanas/raisins
- 1/2 cup Nuts/Seeds (chopped or grounded if feeding little ones)
- 1 teaspoon Apple cider Vinegar (Optional)
- Celtic Salt and pepper to taste
For the Pastry:
- frozen Fillo pastry
- Olive oil/coconut oil
To make the filling, begin by coating the bottom of a large pan with coconut oil. When the oil is hot, add the vegetables. Sauté for about 10 minutes, until softened. Add the garlic, thyme and rosemary, and sauté about 1 minute more, until very fragrant.
Add the lentils, soy sauce, cranberries, Nuts/Seeds, and vinegar to the skillet. Flip everything a few times to incorporate, and then remove the skillet from the heat. Taste test the mixture and season with salt (if needed) and pepper to taste. Adjust any other seasonings to your liking.
Preheat the oven to 180 degrees and line a couple of baking trays with parchment paper.
Remove the Fillo from the package. Remove one sheet and arrange it on a work surface with one of the wider sides facing you. Cover the rest of the Fillo sheets with a damp dish towel to prevent them from drying out.
Brush the top of the Fillo sheet with coconut oil. Place a heaping 1/4 cup of the filling in one of the corners closest to you, leaving about an inch between it and the sides. Fold the sheet in half, width-wise, so it covers the filling. Fold the sheet in half again, width wise. At this point you should have a 4-layer strip of pastry extending away from you with the filling located near the end towards you. Fold the section with the filling at an angle away from you, forming a triangle containing the filling. Fold the triangle away from you. Continue folding in this manner, so the pastry wraps the filling as you fold, gently pressing the pastry between folds to work out any big air pockets. At the end you should just have a triangular pocket containing the filling. Place it on the baking sheet.
Continue folding pies until you run out of filling and Fillo. Arrange them all on the baking sheet and brush the tops with coconut oil. Cut a slit or two in each with a sharp knife.
Bake the pies until golden, 22-25 minutes.
Serve with Super Simple Vegan Gravy or vegan dipping sauce or with salad!
(Recipe thanks to: www.connoisseurusveg.com)