Link to the full page: https://theveganmanual.com/vegan-moroccan-plait/
Ingredients
1 sheet of frozen vegan puff pastry
400 grams (14 oz) canned organic lentils, rinsed and drained
1/2 cup vegan beef stock
1 Teaspoon corn flour
1 Teaspoon cinnamon
1 Teapsoon ground coriander (cilantro)
1 Teapsoon cumin
1 Teaspoon of cumin seeds as well
1 Teaspoon chilli flakes
1 Tablespoon olive oil
1 Tablespoon margarine melted
1 Teaspoon sea salt
1 pinch of black pepper
1/2 red onion finely chopped
2 large cloves garlic chopped
1 cup fresh washed coriander (cilantro) leaves
2 Tablespoons olive oil
1 lemon juiced
pinch of sea salt
THE PASTRY
Place frozen puff pastry on board and let it come to room temperature
Before it is too thaw, sprinkle some flour on a board and roll puff pastry dough with a rolling pin forming a out a square of about 30cm x 30cm ( about 12 inches x 12 inches )
cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side (check slider image on post).
Put dough onto foil on a baking tray
Set aside
Pre- heat oven now to 200 degree Celsius or 390 Fahrenheit (fan forced)
THE MIXTURE
Place your saucepan on medium to high heat on the stove
Add the olive oil, garlic, red onion, salt, pepper and all spices (except cumin SEEDS)
saute for 1 min
Add canned lentils and stir well, sauté for another 1 minute
Add 1/2 cup vegan beef stock
Let mixture simmer for 4-5 mins until water reduces (you want a little ‘juice’ but a thickish mixture)
Add 1 teaspoon cornflour and stir for 1 minute
Take off the stove
Let your mixture cool for 4 mins
PUTTING IT TOGETHER
Spoon your mixture into the middle of your puff pastry dough. create a mound that goes all the way down the middle of puff pastry, leaving a little room at the top and bottom.
Plait the dough over the mixture doing one side, then the other, fold the bottom and top onto the mixture and seal it like a parcel.
Brush the parcel with the melted margarine and sprinkle over the top with cumin seeds
Place into the oven just above the middle shelf for 20mins
CORIANDER OIL
While your pastry is cooking, place in a food processor your coriander (cilantro), olive oil, lemon juice and salt and blend until smooth. Add more salt, coriander or oil to your desire.
SERVING
Check to see your pastry is going golden brown and crispy.
Remove from oven and set aside to cool for 2 mins
Cut even portions, serve individually on a plate with a drizzle of coriander oil over the top and a few fresh coriander leaves for decoration.
Enjoy 