Savory Pastry with portobello mushrooms, lentils, & caramelized onions.
This recipe was created to uphold a delicious and golden brown main course, while sharing grace with family and farm animals. There are several steps, but they’re easy to follow and worth it. You can prepare some or all of the filling in advance. It’s especially nice to gather in the kitchen and assemble together with loved ones. Serves 6 to 8 people.
Ingredients
Phillo Dough, thawed hours in advance, according to package
4 cups, sliced crimini mushrooms (baby portobellos)
4 yellow onions, thinly sliced
2 – 4 Tablespoons Olive Oil
2 cups cooked brown lentils
1/2 cup peas, frozen
1 carrot, thinly sliced & steamed (optional)
4 Tablespoons or so, Earth Balance Buttery Spread
Salt and pepper to taste
Vegetarian Gravy, available at Health Food Store
Cranberry Sauce garnish.
Important
Thaw Phillo Dough according to instructions, in advance. You’ll need a bakers brush. You might prepare the lentils and carrots in advance, just to reduce a few steps on day of.
Assemble
It’s actually a pretty simple process, and its a lovely activity if you have friends and family there to join in the new tradition. You will need to make one pastry at a time, so that the dough does not get exposed to air and quickly dry out.
1. Lay the sheets of phillo dough on a cutting board and with a sharp knife, cut the sheets in half. Be sure to cover with a clean cloth napkin so that they don’t dry out. Set aside.
2. Transfer one sheet of phillo dough to a surface that can get messy – something like a cookie sheet. Starting with one thin sheet of phillo dough, brush on melted Earth Balance (EB) from end to end. Continue layering sheets of dough and coating with EB – up to about 3 sheets or so, depending on your preference.
3. Next, starting with the lentil & pea spread, layer ingredients on the phillo dough sheet, leaving approximately an inch border on all four sides. When finished filling, fold the phillo dough over the stuffing to form a pocket. Pinch the sides together and then fold them under to “seal” (hold filling).
4. With a spatula, carefully transfer the stuffed pastry to a cookie sheet or a stone cooking sheet (they’re awesome).
5. Bake pastries at 375 degrees until golden brown – about 25 minutes.
6. While baking, heat up gravy and enjoy this beautiful youtube video!
Savory Pastries can be served whole or cut in half, however you think they look nice. They’re great with cranberry sauce garnish and all the traditional holiday fixings. Top with veg gravy and enjoy!
Helpful Hint. Phillo Dough is very forgiving. Don’t worry if sheets tear or become mis-shapen. In fact, it looks rather nice when you add torn strips to the top layer for “texture.” It all melts together in the oven. And there is no most excellent way to shape the pastries. Experiment and find what method, shape, size looks nice to you.
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