-
1
Preheat oven to 350 degrees and prebake 1 pie shell for about 9 minutes.
-
2
Remove from oven and let cool.
-
3
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.
-
4
Combine carrots, celery, onions, and garlic in a sautee pan over very low heat.
-
5
Sweat the vegetables for about 8-10 minutes until the veggies are soft.
-
6
Add the can of lentil soup, the cooked quinoa, frozen peas, the cumin, and the thyme.
-
7
Cook over low-to-medium heat until the liquid reduces and the mixture is thicklike a filling.
-
8
About 20 minutes.
-
9
Using a spoon, put a dollop of filling in the middle of each of the mini dough rounds.
-
10
Add a bit of the feta.
-
11
Then fold the round in half and pinch the edges to seal.
-
12
They will look like little samosas.
-
13
Place in a baking tray/pan lined with parchment paper or a silicone liner.
-
14
(Or a nonstick tray.
-
15
).
-
16
Now use the remaining filling to fill the pie crust.
-
17
Top with remaining feta.
-
18
Place both the pie and the pockets in the oven.
-
19
Bake the pockets for about 20-25 minutes (turning once at about 15 minutes) until both sides are golden brown.
-
20
Bake the pie for about 17-20 minutes until the top and crust turns golden.
