Monday, May 15, 2017

Lentil and Squash Pasties - IHCC Pub Grub!

Hand pies...the quintessential portable food. Here I've done a vegetarian version that starts with Puy lentils simmered in stock with carrots, onions, celery, bay leaves and thyme with cubed butternut squash added in for good measure and mustard and vinegar for some zip.
Encased in crisp puff pastry - store-bought to make life easier - they are delicious hot from the oven or at room temperature.  

The recipe is from Hugh Fearnley-Whittingstall's book River Cottage Every Day and since Hugh is the current featured chef at I Heart Cooking Clubs, I'm linking this post for this week's theme of "Pub Grub".

5 comments:

  1. Delicious pub fare! I love the addition of mustard to the mix - bet it brings it altogether and adds that extra pop of flavor.

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  2. Looks good, and much easier with store-bought puff pastry!

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  3. You are so good at puff pastry stuff and you take the store bought option. Good for you! This is one good veggie hand pie!

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  4. That looks like a tasty little hand pie. Much easier too with the store pastry.

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  5. Pasties, the epitome of British pub food, like it

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