Lentil Purée in Puff Pastry

Name: Lentil Purée in Puff Pastry
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 250 g dried lentils; 1 onion, whole; 1 carrot, peeled; 1 parsley root, peeled; 1.5 l water; salt; 2 tbsp lard (or oil); 2 tbsp flour; 1 tbsp paprika; 200 ml sour cream; for the pastry: 200 g flour; for the pastry: 100 g cold butter, cut into cubes; for the pastry: pinch of salt; for the pastry: 5-6 tbsp ice water

Time: 1 hr 30 min (about 45 min hands-on)4 servingsapprox. 640 kcal / serving (estimated)approx. 23 g protein / serving

Lentil Purée in Puff Pastry (illustration)

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Method

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Rinse the lentils, put them in a pot with the water, the whole onion, the peeled carrot and parsley root, salt lightly, and cook over medium heat for about 35-40 minutes, until the lentils are completely tender.
Meanwhile make the pastry: quickly rub the cold, cubed butter into the flour with a pinch of salt, add enough ice water for it to just come together; fold and roll out a few times, then wrap in plastic and chill for at least 20 minutes.
Remove the vegetables and the onion from the tender lentils, and purée the lentils with a sieve or an immersion blender.
In a separate pan, fry the flour in the lard until red, remove from the heat, stir in the paprika, and immediately add 100-200 ml of the lentil cooking water to make a smooth roux.
Stir the roux into the puréed lentils, bring to the boil, season with salt, then stir in the sour cream.
Preheat the oven to 190°C. Roll out the chilled pastry, and line a buttered tart pan with it, leaving the edge a little higher than the pan.
Pour in the lentil purée, smooth it out, and bake for 35-40 minutes, until the pastry is golden brown.
Slice and serve lukewarm or warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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