1 package frozen pastry puffs
2 cups cooked lentils
4 cloves garlic minced
3/4 onion chopped
3/4 teaspoon rosemary
1/4 teaspoon oregano
salt and pepper to taste
6 ounces baby portobello mushrooms, chopped into large pieces
1/4 cup white wine
3 cloves garlic
1/3 cup soymilk
corn starch to thicken
Preheat oven according to pastry directions. Put them in the oven and bake until puffed up and golden and flaky delicious.
In a large pan, fry the onions in olive oil until they start to brown. Add the garlic and cook until golden, then add the rosemary and oregano, about 1 minute. Add the lentils and a little more olive oil. I like to separate the whole operation into two batches so that the lentils fry a little better. Cook, stirring occasionally, until the lentils start to get kind of crispy. Add Salt and pepper to taste.
Open the lids of the puffs and fill them with lentils.
Curve ball! While making the lentils, sautee the mushrooms in a little bit of olive oil. Add the garlic and cook until soft. Add the wine, then the soymilk. Cook on low heat and add enough corn starch-water paste to thicken the sauce into a gravy. salt and peppa.Put that on the puffs and put the lids back on.
Source of recipe: My mom always made these with beef and I loved them years ago. I think they are far superior with lentils.