Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8b90355f1e1345f4a6f9b89ee6c80b26",
    "updated": "2025-04-24T01:40:06.134Z",
    "title": "Savory Mushroom and Lentil Pastries",
    "subtitle": "Enjoy these delightful pastries featuring a robust blend of lentils and portobello mushrooms. For an even richer taste, consider preparing the filling the day before.",
    "description": "These savory pastries are filled with hearty lentils and flavorful portobello mushrooms.  Preparing the filling a day ahead allows the flavors to meld and deepen beautifully.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rapeseed oil",
          "onion, very finely chopped",
          "garlic cloves, crushed",
          "celery stick, very finely chopped",
          "carrot, peeled and very finely chopped",
          "portobello mushrooms, cleaned, trimmed and cut into 1cm (in) cubes",
          "cracked black pepper",
          "plain (all-purpose) flour",
          "vegan-friendly red wine",
          "vegetable stock",
          "puy lentils, rinsed",
          "soy sauce (or coconut aminos)",
          "marmite or miso paste",
          "fresh thyme leaves",
          "fresh rosemary leaves, finely chopped",
          "dried tarragon",
          "bay leaf",
          "dried sage",
          "redcurrant jelly (or cranberry and orange sauce)",
          "x 270g (255.145 g) packs filo pastry",
          "flour, for dusting"
        ]
      },
      {
        "section": "For the glaze",
        "ingredients": [
          "non-dairy milk",
          "maple syrup",
          "oil"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the filling. In a large saucepan with a lid, heat the oil over medium heat. Once hot, add the onion, garlic, celery, and carrot, sautéing for 3 minutes until softened and golden.",
      "Incorporate the mushrooms, stirring thoroughly, and cook for 5 minutes to evaporate excess moisture and develop a rich color, enhancing the filling's depth of flavor.",
      "Add a pinch of cracked black pepper, then stir in the flour. Reduce the heat and cook for 2-3 minutes, allowing the flour to cook through.",
      "Pour in the red wine and vegetable stock, stirring well and scraping the bottom of the pan to loosen any browned bits.",
      "Add the lentils, soy sauce, Marmite (or miso paste), herbs, redcurrant jelly (or cranberry and orange sauce), and the remaining pepper. Stir everything together, cover the pan, and simmer for 15-20 minutes. Stir occasionally, adding a little more stock if the mixture becomes too thick.",
      "Once the lentils are tender, taste the mixture and adjust seasoning as needed.",
      "Transfer the mixture to a deep tray lined with baking paper and let it cool completely.  Chilling overnight is ideal.",
      "Two hours before serving, preheat the oven to 180°C (350°F) and line a baking tray with non-stick baking paper.  In a small bowl, combine the glaze ingredients.",
      "Unroll the filo pastry and lay one sheet on a lightly floured surface. Brush with the glaze, then place 4 tablespoons of the filling towards the bottom edge, leaving a 5cm (2in) border.",
      "Fold in the borders and roll up the pastry.",
      "Brush the pastry with more glaze and place it on the prepared baking tray. Repeat this process with the remaining filling to create six pastries.",
      "Bake for 25 minutes, or until the pastries are golden brown and crispy.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]