- Level
- very easy
- Prep Time
- 40 mins
- Total Time
- 1 min
- Serves
- 6
Ingredients
- 500
- all-purpose unbleached flour
- mL
- 2
- salt
- mL
- 125
- canola oil
- mL
- 60
- very cold water
- mL
- 375
- vegetable broth
- mL
- 125
- millet
- mL
- 125
- Dupuy lentils (green),
- mL
- 454
- organic mushrooms
- g
- 15
- canola oil
- mL
- 2
- onion(s)
- 2
- of garlic,
- cloves
- To taste, salt and pepper
- 15
- dijon mustard
- mL
- tamari sauce
- 5
- cinnamon
- mL(1 tsp.)
- 1
- nutmeg
- mL
- A pinch Aground cloves
- Aground cloves
- pinch
Directions
- Step 1
- Place flour and salt in food processor. Pulse for a few seconds. Add oil and water. Pulse for a few seconds until dough starts to form. Remove mixture from food processor and shape into a ball. Let dough rest and prepare filling.
- Step 2
- Place vegetable stock, millet and lentils in a saucepan and bring to a boil. Cover and simmer over low heat for about 15 minutes or until lentils are tender. Set aside.
- Step 3
- Meanwhile, chop mushrooms in food processor. Set aside.
- Step 4
- In a skillet, sauté onions, garlic and mushrooms in oil over high heat for about 5 minutes or until soft. Season with salt and pepper.
- Step 5
- Remove from heat and add Dijon mustard, tamari, cinnamon, nutmeg and clove. Add the millet and lentil mixture, mix well and set aside.
- Step 6
- Place the rack in the middle of the oven and preheat to 180 °C (350 °F).
- Step 7
- Divide dough in two and roll out each ball between two sheets of parchment paper.
- Step 8
- Place one rolled-out layer of dough in a 23-cm (9-in.) pie plate.
- Step 9
- Add filling and cover with the second rolled-out layer of dough. Seal edges with your fingers or a fork. Trim excess with a paring knife. Make a few incisions on the top.
- Step 10
- Bake for about 50-60 minutes or until crust is golden brown.
