Delicious Mini Pasties with Lentils and Coriander Filling

NAME AND PRONUNCIATION: paszteciki [pah-sh-teh-cheekey]
DESCRIPTION: lentil-filled pasties
TYPE OF CUISINE: Eastern European

These little treats are my family and friends’ absolute favourite. They are easy to make, they just take a little planning, and remember to make lots, since they disappear very quickly! The yeast dough rises in a fridge overnight, so it is a little different than basis yeast dough. It resembles something in between yeast dough and shortbread, flavourful and yet delicate and crispy. You definitely need to try them!

At least 20 servings (depending of the size of your pasties) • Preparation time: about 60 minutes (rising overnight)


Prepare the dough in the evening and let it rise overnight in a fridge.

Try different fillings! Everything resembling pâté, either made with meat or legumes, will be fine.


350 g all-purpose flour
 250 ml warm milk
 100 g soft butter
 4 egg yolks
 7 g instant yeast
 1 tablespoon sugar
 ¾ teaspoon salt

Lentil filling:
 dry lentils
 1 bunch fresh coriander


Sift the flour to a large bowl, add the yeast, milk and sugar. Start mixing.

Add salt and yolks. Knead the dough for at least 3 minutes, or until the dough becomes elastic and smooth.

Now, gradually add softened butter and continue kneading for about 10 minutes more. Cover with a tea towel and leave to rise for an hour.

After that time, thoroughly knead the dough for good few minutes to get rid of most of the air trapped inside. Then cover with a tea towel again and rest in a fridge for about 12 hours.

Prepare the filling just like you would for Pierogi with Green Lentils.

After 12 hours, take the dough out of the fridge, dust your work top with some flour and evenly roll out the dough. You will need a large rectangle, about 35 x 45 cm. Cut the longer edge into three long strips of about 15 cm, put a portion of the filling in the middle of each strip and all the way down to the bottom edge, then roll and seal along the long edge. You can slightly pinch it together to avoid the filling coming out during baking. Cut the rolls into small pieces, about 5 cm wide.

On a parchment paper, gently place all the pasties you can fit. Put them upright, rather than on their side, you need to brown them from the top. Let them proof one more time for about half an hour, then brush them with egg wash (I like making it with a dash of milk) and bake in 180ºC for about 30 minutes, until they are beautifully golden and slightly crispy.


Published by

DeeDee Ostrowska-Abdulhusein

I believe food has an amazing potential of bringing people of many different cultures together and is the best way to cross-over to a different part of the world without ever leaving your kitchen.

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