Meaty Mushroom CanaPies

Get ready for a burst of flavour with my Meaty Mushroom CanaPies!
Imagine a rich, umami-packed filling, where meaty mushrooms mingle with sweet pops of corn, carrots, and peas. Nutrient-dense lentils add heartiness, while a select blend of spices weaves it all together. This divine curry is the star, cradled in a carefully crafted, golden pastry cup. Welcome to my Meaty Mushroom CanaPies.

Ingredients

⅔ Cup uncooked brown lentils (masoor dhal) or 2 cans brown lentils 

½ Tbsp(7.5ml) salt 

A glug of olive oil 

1 large Onion diced

350-400g Mushrooms cleaned and diced 

A pinch of fenugreek seeds 

3 Cloves

1 sprig Curry leaves 

4-5 sprigs fresh thyme 

Salt to season 

½ Tbsp (7.5ml)  garlic paste 

1-2 Tbsp (15ml-30ml)  Mild Kashmiri chilli powder 

1 tsp (5ml)  Coriander powder 

1 tsp (5ml) Cumin powder 

1 tsp (5ml) Turmeric powder 

1 tsp (5ml) Garam Masala 

½ tsp hing (asafoetida) 

½ Cup (125ml) Frozen peas

½ Cup (125ml) Frozen Corn 

½ Cup (125ml) Carrots – diced 

½ Can Chopped Tomatoes or 2 medium very ripe tomatoes, diced.  

Let’s Cook 🙂 

Boil the brown lentils in water with ½ tablespoon of salt until soft and tender but still firm.  When cooked, keep aside.  

Heat oil in a pot. 

Toss in the onions, mushrooms, fenugreek, cloves, curry leaves and thyme.  

Give it a stir, season with salt. 

Cook until the onions are soft and the mushrooms have reduced it in size.  

Spoon in the garlic and cook it for 30 seconds.  

Toss in the Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, garam masala and hing.  Stir and cook it out for a few seconds.  

Throw in the peas, corn and carrots. Stir and cook for a minute or two. 

Stir in the tomatoes – add a bit of water to deglaze the pot.  Cook until the tomatoes melt.  

Throw in the cooked lentils –  add a bit of the water it boiled in.  (careful it maybe salty, adjust accordingly) 

Add about a cup of water and bring it to a boil.  Simmer for 10 – 15 minutes until everything thickens up nicely. 

Garnish with a handful of chopped fresh coriander leaves.  

Pastry Cups 

Pre-Heat oven at 200C°

1 Roll Puff pastry (Today’s) – thawed

Plant milk for glaze

Unroll the pastry and cut with a 6cm diameter round cutter or glass – into round disks. 

Cut out 1cm strips from the sides of the pastry.  Place the strips on the edges of the disks creating a rim.  

Place on a baking tray lined with baking paper. 

Brush the edges with plant milk.  

Use a fork and poke holes in the centre of the disk. 

Bake in a preheated oven for 15-20 minutes.  

When you remove the pastry cups from the oven, use the back of a teaspoon and gently press down the centre of the pastry cup.  This will create a cup.  

Serving suggestions:

Place a good scoop of the mushroom lentil filling onto the cups. 

Garnish with fresh thyme or micro-greens.  

Note:  There will be extra filling leftover.  You can either add an additional roll of puff pastry or freeze the balance of the filling. 

This mushroom lentil curry is also delicious with rice, roti, wraps or bread.