A delightful twist on the traditional Scottish bridie, this vegan version features a savory filling of seasoned lentils, mushrooms, and carrots wrapped in a crisp, homemade pastry. Perfect for a hearty meal any time of the year, each bite offers a delicious blend of earthy flavors and a satisfying texture.
Vegan
Vegan Bridie
A delightful twist on the traditional Scottish bridie, this vegan version features a savory filling of seasoned lentils, mushrooms, and carrots wrapped in a crisp, homemade pastry.
About this recipe
Method
Tested in our kitchen
Preheat oven to 200°C (400°F).
Heat olive oil in a pan over medium heat. Add onion and garlic and sauté until soft.
Add carrots and mushrooms and cook for about 5 minutes until tender.
Stir in cooked lentils, soy sauce, thyme, salt, and pepper. Pour in vegetable stock and simmer for 10 minutes until most liquid is absorbed.
In a bowl, mix flour and vegan margarine. Gradually add water and knead to form a soft dough.
Place a portion of the filling on one half of each circle. Fold dough over the filling and seal edges.
Place bridies on a baking sheet, and make a small slit on top of each for steam to escape.
Bake in preheated oven for 25-30 minutes or until golden brown.
Courses: Dinner, Lunch
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