@celly
This recipe details how to make savory lentil mushroom rolls, a vegetarian pastry filled with a spiced lentil and mushroom mixture and brushed with an egg wash for a golden finish.
1 cup
2
200 grams
2 cups
1 tablespoon
1
Prepare the lentils:
Place 1 jar of lentils in a bowl, cover with water, and let them soak overnight.
Prepare the filling:
Dice 2 onions and 200 g mushrooms.
Heat a little oil in a pan.
Lightly sauté the diced onions until they are translucent.
Add the mushrooms and cook until softened.
Drain the soaked lentils and add them to the onion-mushroom mixture.
Season with salt, pepper, and marjoram.
Mix well, then set aside and let cool.
Prepare the dough:
Preheat the oven to 180°C.
Put 2 glasses of flour in a bowl.
In a small bowl, mix 0.5 package of fresh yeast well with 0.5 glass of sour cream.
Add the sour cream-yeast mixture to the flour.
Add a pinch of salt.
Knead everything well until a smooth, pliable dough forms.
Divide the dough into 3 equal-sized balls.
Cover with a cloth and let rest for about 15 min, until the dough has risen slightly.
Process the dough further:
Briefly knead each dough ball again.
Then, roll each ball out into a round circle, about 3 mm thick.
Divide each circle into eight equal-sized triangles (like a pie).
Fill and shape:
Place the cooled lentil-mushroom mixture in the center of the wide end of each triangle.
Roll up from the wide side towards the point – this will create small rolls.
Let rise:
Place the rolls on a baking sheet lined with baking paper.
Cover with a damp cloth.
Let rise in a warm place for about 15 min.
Brush and bake:
Whisk 1 egg yolk with 1 tbsp milk.
Brush the rolls evenly with the mixture.
Bake in the preheated oven at 180°C for about 15 min, until they are golden brown.