Kibinai with Mushrooms and Lentils
These vegan Kibinai with Mushrooms and Lentils are hearty, delicious, soft and crispy , filled with juicy mushroom and lentil filling.
Ingredients
For the dough
- 400g (14oz) white wheat flour
- 200g (7oz) vegan butter chilled
- 190g (7oz) vegan sour cream or thick vegan greek yogurt
- 1 tsp sugar
- ½ tsp salt
Filling
- 1 can (1½cup) cooked brown lentils slightly mashed
- 200g (7oz) button mushrooms chopped
- 1 large onion
- ½ leek
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp cumin
- 200g (7oz) plant based cheese (such as mozarella or cheddar) optional
Instructions
- In a large bowl, mix the flour, salt, and sugar. Add the cold cubed vegan butter and rub it into the flour until the mixture resembles breadcrumbs. Gradually add the plant-based sour cream or yogurt and knead into a smooth dough. Make a log shape and wrap in cling film and refrigerate for at least 1-2 hours (Best to chill the dough overnight).
- Mash the lentils in a bowl. Heat oil in a skillet over medium heat. Sauté the onion and leek until soft. Add mushrooms and cook until they release their water and it evaporates. Transfer the cooked mixture to mashed lentils, add spices, tomato paste and let it cool down. Add the cheese if using and mix everythin very well.
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper. Cut your dough log into 8 equal pieces. Roll out circles (10-12 cm diameter). Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal. Place the kibinai on the baking tray.
- Bake for 25–30 minutes, or until golden brown. Let cool slightly before serving.