Description
Easy recipe for meals on the go. From chowmama blog.
Ingredients
- Lentil Soup
- Quinoa
- Carrot
- Celery
- Diced Onion
- Garlic Clove
- Frozen Peas
- Feta Cheese
- Cumin
- Dried Thyme
- Frozen Pie Crusts
Instructions
- Preheat oven to 350 degrees and prebake 1 pie shell for about 9 minutes
- Remove from oven and let cool
- While the first crust is baking, remove dough from the other pie shell, combine to form a ball, separate into 4 small balls, and roll into about 3-4 inch rounds in a slightly floured surface
- Combine carrots, celery, onions, and garlic in a sautee pan over very low heat
- Sweat the vegetables for about 8-10 minutes until the veggies are soft
- Add the can of lentil soup, the cooked quinoa, frozen peas, the cumin, and the thyme
- Cook over low-to-medium heat until the liquid reduces and the mixture is thicklike a filling
- About 20 minutes
- Using a spoon, put a dollop of filling in the middle of each of the mini dough rounds
- Add a bit of the feta
- Then fold the round in half and pinch the edges to seal
- They will look like little samosas
- Place in a baking tray / pan lined with parchment paper or a silicone liner
- Now use the remaining filling to fill the pie crust
- Top with remaining feta
- Place both the pie and the pockets in the oven
- Bake the pockets for about 20-25 minutes until both sides are golden brown
- Bake the pie for about 17-20 minutes until the top and crust turns golden