Naual Hansen

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Pie filled with vegan minced meat

    One of many traditional Balkan pies, but this one is filled with sauteed red onion and vegan minced. For this recipe you don’t necessarily need a mixer, yet it would be better if you use one.
For the dough you need a couple of basic ingredients: wheat flour, water and a bit of salt. All of those ingredients should be mixed into a smooth dough. Water should preferably be slightly warm (lukewarm). You also need a bit of oil to grease the prepared dough. 

    Once when you mixed all ingredients for the dough you should grease it slightly and divide it into several pieces (disks) and let them rest a little (covered with alu foil) on an oiled working surface. The disks are ready to be stretched after 15-20 min. On a greased surface area place a disk and start stretching it by pulling it’s edges further and further from the center, keep repeating this step until the dough is transparent on all places (see the image). Next, fill the dough (recipe for filling is in the recipe box, you can simply use your own favourite mushroom, tofu or another kind of vegan meat filling for this pie), roll it, and by using a knife cut it into several pieces. Take each piece and fold it’s edges towards the surface area and place each piece one next to each other on a baking paper. Bake at 180 Celsius degrees (or longer if necessary) until golden brown colour.

Detailed recipe with the instructions can be found under the image section.


Vegan Mantles

Delicious pie filled with mixture of sauteed onions and vegan minced meat
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Servings 3 servings


For the dough:

  • 490 gr of wheat flour
  • 3 dcl of lukewarm water;
  • a good pinch of salt;
  • a bit of oil for greasing the dough.

For stretching the dough:

  • some oil.

For the filling:

  • 480 gr of good vegan minced meat (I used Naturli minced);
  • 3 tbsp. of oil;
  • 1 vegetable broth cube;
  • 1/2 tsp. of salt;
  • 180 gr of finely chopped red onion;
  • 3/4 tsp. of ground black pepper;
  • a bit of water for sauteing.


  • Sautee onion with oil and crumbled vegetable broth cube on a non-stick pan for 4 min, add vegan minced meat and keep sauteing for the next 5 min, occasionally add a bit of water and let it evaporate. Season with pepper and salt and set aside, let it cool down.
  • Mix flour with lukewarm water and salt into a smooth dough by using a mixer. Separate dough from bowl edges, then drizzle and gently spread a bit of oil over the whole dough.
  • Drizzle and spread some oil over the clean working surface area, grease it with hand palms. Divide the dough into 9 -10 pieces with oily hand palms. Put each piece onto an oiled surface and drizzle and spread a bit of oil over each. Shape each piece of dough into a flat disk. Grease each disk with oil. Cover all disks with alu foil, let them rest and soften for the next 15 min.
  • Take a disk and stretch it into a thin dough layer gently by pulling out it's edges. Dough layer should become see-through after stretching. Add some filling (as on image) and roll the dough. Cut the roll into 6 cm long pieces. Take a piece, fold down it's two edges and put it into a baking tray covered with baking paper (as in the image). Repeat this whole step with the rest of the disks and each piece of dough.
  • Turn on the oven at 180 Celsius degrees. Bake mantels for 40 min (or a bit longer until it's fully baked). Take out from the oven and drizzle baked mantels with 0.5 dcl of water, then return the tray to the oven for the next 3-4 min. Serve warm with good vegan yogurt and seasonal salad.

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