55 mins
200g plain flour
1 egg yolk
60ml warm milk
85g cold cubed butter
1 tsp olive oil
1 Bag of Scotty Brand Vegetable and Lentil Soup Mix
30g cheddar cheese
200ml water or stock
Salt & pepper
(Optional seasoning)
1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1 egg
For the dough, add the flour, butter and salt to a food processor and pulse for 3-4 seconds until crumbled.
Add the warm milk and egg yolk then pulse again for about 5-10 seconds until a smooth dough forms.
Lightly need the dough for 10 seconds then form into a ball and place in the fridge for an hour while you get started on the soup.
Add the Scotty Brand Vegetable and Lentil Soup mix to a pot on medium heat with some oil and fry for 10 minutes with the spices, salt and pepper.
Add the lentils along with the water or stock and put the lid on, let simmer for 30 minutes.
Remove the lid and let simmer until the water evaporates then leave to cool.
Once the dough is ready, break it in to 6 and roll flat, I like to use a bowl to cut the circles.
Add 1 tbsp of the filling along with cheese, brush the edges with egg white then seal and fold then brush with egg yolk.
Bake for 20-25 minutes at 200C (400F).
Meanwhile, blend the rest of the Vegetable & Lentil Soup Mix with more water or stock and use as a dip.
Serve and enjoy!
