These were such a hit last week. I made a twelve, an entire pie pan’s worth, and I ate them for breakfasts as I was running out the door and lunch on the go. I swear there’s not much better than knowing that you’re eating something yummy and good for you, even when you’re in a rush and don’t have time to cook.
Let me know if you make ’em! I’m always happy to hear back about your experiences with my recipes :)
xo – S
Thyme and Goat Cheese Lentil Pies
For the crust: 4 cups of whole wheat flour, 4 teaspoons dried thyme, 1/2 cup olive oil, 1 cup water
For the filling: 1 1/2 cups of red lentils, 3 cups of chicken stock, 8 cloves of garlic, one 5 ounce container of goat cheese, 2 teaspoons dried thyme, 1/4 onion finely chopped, 1/2 teaspoon salt, 1 teaspoon black pepper
To make the crust: Mix together dry ingredients. Add oil, mix. Add water incrementally, knead until well mixed.
To make the pies: Cook the lentils in the chicken stock, or until mostly cooked, about ten minutes. They can still be a little bit undercooked at this point, because they will continue to cook in the oven. Sauteé onions and garlic in olive oil until slightly soft. In a bowl, mix lentils, goat cheese, thyme, sauteéd onions and garlic, salt and pepper. Mix well.
Roll out dough and cut in to round pieces, to line a muffin tin. Fill each muffin tin with lentil mixture and then fashion a top. Brush with olive oil. Cook in a preheated oven at 350 degrees Fahrenheit for about fifteen minutes, or until crusts are slightly browned and a bit crispy on the outside.
Serve now or later. They can be kept in the fridge and easily heated up in the toaster oven for consumption later. One or two of these makes for the perfect to go lunch! Yum! :)