Vegan Curried Vegetable Esfihas

These are very easy and cheap to make and are perfect for a summer picnic, a light lunch or simply a snack.
I made them on Saturday and would like to share the recipe with you. Enjoy!

Total time to make about 1.5 hours

INGREDIENTS

PASTRY
• Brown Flour – 2 cups
• White Flour – 2 cups
• Unrefined Sugar – 2 dessert spoons
• Salt – 1 tsp
• Dried Biological Yeast – 1 dessert spoon
• Vegetable Oil – slightly under ½ a cup
• Warm Water – 2 cups

FILLING
• Cassava 200 g (or sweet potato if not available)
• Carrots – 1 large
• Brown Lentils ½ cup
• Onion (diced) – ½
• Garlic (crushed) – 1 clove
• Grated Fresh Ginger ½ tsp
• Vegetable oil – 1 dessert spoon
Spices
• Hot curry powder – 1 tsp
• Cumin – ½ tsp
• Turmeric ½ tsp
• Salt – to taste

METHOD

Start with the PASTRY
• Mix all the ingredients together in a large bowl to create a dough texture.
• Knead dough for at least 10 minutes
• Leave to rise for 1 hour

Whilst dough is rising, make the FILLING
• Wash, peel and cube the cassava and carrots. Put in a large pan, cover with water and boil until soft. Drain, but retain a couple of cups of water.
• Wash lentils, cover in water and cook until soft.
• Sauté onion, garlic and ginger in vegetable oil and add spices.
• Add carrots, cassava and vegetable water.
• Mix in lentils
• Cook for a further 5 – 10 minutes or until the sauce is of a thick consistency.

Putting it all together...
• After dough has risen, roll out to a thickness of 5mm.
• Cut dough into 15 circles the size of a side-plate (about 18 cm).
• Spoon 2 dessert spoonful’s of the filling into the middle of each circle.
• Carefully bring the sides up together and pinch the top very firmly.
• Lightly brush with olive oil.
• Bake in pre-heated hot oven on gasmark 8 (230 degrees Celsius) for about 20 minutes or until light brown on top

Please like, resteem and let me know if you like them!