Reviewed: May 20, 2010

These were great fresh, but very dry as leftovers. I made my filling by boiling the lentils in chicken broth, using seasoned salt and pepper instead of salt, and adding peas and corn. I also brushed them with egg whites before baking, and they were very good- but next time I may try freezing them individually before baking so I can have them freshly cooked when I want them. The crust is perfect, though, so I will enjoy making these again and trying to find a way to keep the filling more moist(or perhaps I will just serve with gravy as some other reviewers mentioned). Thanks for the tasty recipe!

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Apr. 13, 2010

My husband and I both really liked this recipe, they reminded me of my mum's U.P. pasties :) I will definitely make them again. Like other people have said, I also made some changes to suit my tastes, and I actually like the fact that this recipe seems so versatile. First, I made the dough for the crust with half whole wheat and half all purpose flour, and I used a heart healthy light margarine instead of butter. I reduced the amount of olive oil sightly, added some fresh chopped garlic, used only two potatoes, and added some cauliflower and carrots. I chose to use (pre-soaked) green lentils 'cause they're the "beefiest" lentils ;) I also seasoned with a splash of Worcestershire sauce, mild garlic Tabasco sauce, and some pinches of oregano, marjoram, sage, and thyme. Brilliant!!!

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6 users found this review helpful

Reviewer:

pumpkin girl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

Reviewed: Aug. 5, 2009

I recently came across this recipe when looking for some variety to add to my family's meals. I am not much of a cook, and I expected my family to turn up their noses at this. However, this was a hit! The crust was very good. The filling recipe given is a good starting point but can be manipulated to suit individual tastes. I added cumin. This is definitely a "make again".

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Reviewer:

hmcm

Reviewed: Nov. 18, 2007

I was not very impressed with this recipe. I had pasties in Wisconsin when visiting my parents and they were much better (granted, they had meat in them). I found the filling to be very starchy and dry the first time I made it following the directions exactly so I made some changes the second time. I followed some of the other review's suggestions about reducing potato (I only ended up using one) and adding peas and carrots- I boiled 1/2 cup dry split peas and 1/4 cup chopped carrot in 4 cups of water for 15 minutes, then added the lentils and boiled for another 30 minutes. I also added about 3 cloves of garlic to the onion saute. The dough was excellent, but it was too wet at first and I had to knead more flour into it. The second time I added the water gradually and didn't use all of it. Next time I will probably cut up a potato, rinse it a few times to decrease the amount of starch, and then boil it instead of baking it. I might bake some cheddar into it as well. I think there is a lot of potential to this recipe but even with the flavors I tried to add the second time it was still pretty dry.

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8 users found this review helpful

Reviewer:

radandi

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Brooklyn, New York, USA

Reviewed: Oct. 19, 2007

i made this and couldn't believe how good they tasted. it was a long time ago when i made them but just recently posted so i'd have to make them again to really refresh my memory...

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2 users found this review helpful

Reviewer:

KOOLBRICK

Cooking Level: Intermediate

Home Town: Wall Township, New Jersey, USA

Living In: Brooklyn, New York, USA

Reviewed: Apr. 26, 2007

I have to admit that I was skeptical of lentil and potatoes together in pasties. But they were phenomenal! A bit of work to make the dough yourself, but I was quite proud of myself and my delicious meal.

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4 users found this review helpful

Reviewer:

Annika

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jul. 7, 2006

I really love the concept here, but something was off. I agree that they were dry, but I would add that they were really, really bone dry.

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Reviewer:

Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: May 26, 2006

These were good but could have used more filling. A bit too potato-y and the lentils seemed to blend in and disappear. I eliminated the onions and added peas and corn; would add more veggies next time. The dough came out very tasty. I whipped up a mushroom gravy for the leftovers and it was quite a bit like just biscuits & gravy.

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3 users found this review helpful

Reviewer:

Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 15, 2005

very good i like it

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Reviewer:

devil

Reviewed: Aug. 23, 2005

These were pretty good - I also found them a little dry. I would recommend (and will try in the future) serving gravy on the side, since that's how these are served in Michigan. Should fix the dryness, but kill the vegetarian-ism. Some people (called 'tourists') also eat them with kecthup....

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5 users found this review helpful