Pasty with Bulgar Wheat / Lentils

For Pasty with Bulgar Wheat

(Bulgar Wheat)
Put:
1/3 c fine bulgar wheat
1 T dried minced onion
1/4 t garlic powder
or 1/2 t dried minced garlic
1 t salt
2 c water
in a pot & bring to a boil.

Reduce heat, cover with lid slightly ajar & simmer 20 min.
Stir & check occasionally to see if there is enough water.

(Potatoes)
Put:
5 c diced potatoes
1 t salt
3 1/2 c water
Cover & bring to a boil.
With lid slightly ajar, boil on med. heat for 15 min.

(Onions)
Put in a large bowl:
1/2 c chopped onions
& set aside.

After the 20 min. add the Bulgar Wheat to the Onions bowl.

After the 15 min. drain Potatoes & add to the Bulgar Wheat & Onions bowl.
Stir.

(Crust)
This recipe works great without a bottom crust, but if you want a bottom crust for a more crustier pasty, make:

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to use as a top crust.
Make 7 - 8 slits in the top crust with a knife.

For the Pasty made with a top crust only
bake at 350º for 45 min.

For the Pasty made with a bottom & top crust
bake at 350º for 1 - 1 1/4 hrs.

Cut into rectangles.

Can make: Ketchup

Medium or Large Pie Crust
Click Picture

to use as a bottom crust.
Spoon or pour the Bulgar Wheat, Potatoes & Onions mixture into a 9x13 pan, or into the bottom crust.

Preheat oven at 350º

Small Pie Crust
for a thinner crust

Medium or Large Pie Crust
for a thicker crust

(the Ketchup is especially good with the Pasty with Bulgar Wheat recipe)
Put:
about 2 - 3 T of Ketchup
on each serving & serve.

Or cool down & refrigerate in an airtight container for up to 3 days.

Make:

OR

For Pasty with Lentils

(Lentils)
Sort, rinse, & soak:
1 c red lentils
4-5 c water
in a bowl for 7 - 24 hrs.

After soaking, rinse & drain.

And then put soaked lentils in pot.

Then add:
2 1/2 c water
1 t salt
to the lentil pot & bring to a gentle boil.

Reduce heat, cover with lid slightly ajar & simmer 30 min.

Stir occasionally.

(Potatoes)
Put in another pot:
5 c diced potatoes
1/2 t salt
2 1/2 c water
Cover & bring to a boil.

With lid slightly ajar,
boil on med. heat for 15 min.

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(Onions & Herbs)
Put in a large bowl:
1/2 c chopped onions
1 1/2 t salt
1 1/4 t onion powder
or 2 t dried minced onion
1/4 t garlic powder
or 1/2 t dried minced garlic
& set aside.

After the 15 min. drain the Potatoes & add to the Onions & Herbs bowl.

When the Lentils are finished cooking pour all of it into the Onions & Herbs bowl & stir.

Then go to the Crust section in the Pasty with Bulgar Wheat recipe & follow the recipe to the end.