Hei, it’s picnic season! And it’s flower season 🙂 so why not put the best things that spring brings together? I made this pie using vegan mince, lentils and a bunch of flavours I love and the best and most reliable vegan shortcrust pastry ever and this pie is the result of it and I want to share it with you, so you can share it with your loved ones or just eat it by yourself, because maybe it is too good to share!
Recipe:
Filling:
120g lentils
130g soy mince – dried one
1 carrot
1 garlic clove
1/2 celery stalk
~650ml miso broth
1/2 tbsp smoked paprika
1 tsp turmeric
2 thyme sprigs
1 tbsp soy sauce (light)
Salt to taste
Cook the lentils covering with miso broth, and add the spices. Put some oil in a pan an pan fry carrot clove and celery before adding the soy mince. Toast the soy mince with a bit of soy sauce and set aside. Mix together once cool.
Crust
340g flour
170g butter
90g cold water
Salt
Edible flowers (fresh)
Mix together flour and butter until breadcrumb like. Then add salt and cold water, bring together quickly, flatten in a disc and chill for at least 1h. Roll out and line the tine, poke holes and freeze for 30’ before blind baking the base for 10’. Spread the filling and cover with the rest of the pastry, decorate with flowers and bake for 30’.
Miri's Cake Files 