Butternut Squash and Lentil Pie

My sister became a vegetarian about 5 years ago. I remember the first holiday gatherings after she made the change and we were a bit thrown as to what to serve her. Growing up my family kept to pretty much the same dishes for holidays so at first we struggled figuring out what to feed her. So she resorted to just eating side dishes which from what I understand is fairly normal. But the issue is that our traditional side dishes didn’t leave her a lot to eat. Mashed potatoes, green bean casserole and cream corn isn’t really a meal fit for kings. So over the years we have found different dishes to add to our table and have enjoyed including more main style dishes that are vegetarian friendly. I found this one when combing through the website Yummly and I loved the idea of having a vegetarian pie that could easily be served as a side dish for meat eaters and a main for those vegetarian guests. For me cooking during the holidays, or any family gathering, is a way to show my love for the people I am cooking for. So with in reason I try to always make sure I carefully consider diets restrictions people have. I know if you present a dish like this at your table you will make a lot of people happy. Because not only is it a great dish for vegetarians but it is so taste that even meat eaters will want to dig in.

Butternut Squash and Lentil Pie

1 cup red lentils
480mL (2 c.) water
300g (2 c.) butternut squash (peeled and 12 cubed)
1 Tbsp olive oil
1 small onion, chopped
2 Tbsp flour
2 Tbsp white wines
240mL (1 c.) veggie stock
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
95g. (3/4 c.) whole wheat pastry flour
1/8 tsp salt
60g (4 Tbsp) butter (chilled)
30g (1 oz) cream cheese (chilled)
3 Tbsp ice water
Recipe from Naturally Ella

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Turkey and Stuffing Pasty #SundaySupper

When we started making our move to the UK I have to confess I thought we wouldn’t be celebrating things like Thanksgiving any more. It isn’t a holiday here so I guess I just assumed we would let it slip by. But I was so happy to be embraced by a loving family here who were more then excited to include an American holiday into their lives. It has remind me what the true meaning of Thanksgiving is. A time to be thankful for what we have been blessed with in our lives. And I can’t even begin to tell you how grateful I am that I have married into the Hunter family. It isn’t often that you can say that you are best friends with your mother-in-law.

This Sunday Supper we are inspiring you with amazing ideas of what to do with Holiday leftovers. So in celebration of the merging of this American holiday with my British family I wanted to make a dish that resembled this merger by making a Thanksgiving pasty.

This pasty (a traditional English hand held pie,) is such a perfect blend of holiday food but in a different form to my usual sandwiches. And it was so simple to put together since I used pre-made pastry. I hope you give it a try this year. And don’t forget to take a moment out of the usual madness of the holiday and focus on the people (or pets) that bless your life. Even during the hardest times in our lives if we stop to think about it we can find things we are thankful for. So this year I want to say publicly that I am so thankful for my UK family. Thank you for making my move to another country, away from my family, one that has been filled with so much joy.

Turkey and Stuffing Pasty

500g pack shortcrust pastry
200g (1 c.) cold, cooked leftover turkey, chopped
236g (1 c.) cold, leftover stuffing
59mL (1/4 c.) gravy
2 tbsp cranberry sauce
1 free-range egg, beaten to glaze

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