Crusted red kuri pâté

This year, I’m having a vegetarian Christmas! Here is my starter, a crusted red kuri, red lentils and heazelnut pâté, which looks fancy but is not very hard to make! Plus it has to be prepared ahead of time, so on Christmas Eve, you’re free to entertain your guests! You’ll find ideas to customize the filling or to make a lentil terrine on the same base at the end of the recipe.

200g (2 cups) red lentils
150-200g red kuri squash (about half a medium squash, deseeded)
50 g (1/3 cup) shelled hazelnuts
2 tsp agar-agar powder
1 vegan puff pastry (or 2, depending on the desured tickness of the crust)
1 yellow onion
2 garlic cloves
1/4 tsp ground turmeric
1 tsp crushed dried sage leaves + 3-5 whole leaves
1 small bay leaf
1 clove
salt, pepper, olive oil

Sage Jelly :
200 ml (a bit less than 1 cup) water
approx. 10 sage leaves
1/2 tsp agar-agar powder

View the full recipe at Lemon Pie and Tie&Dye →