Cheesy Red Lentil Pie with Cornmeal Pastry Recipe

Ingredients

• 350 g red lentils
• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 350 ml vegetable stock
• 175 g mature cheddar cheese (sharp cheddar) (grated (vegetarian if required))
• 1 pinch salt and black pepper
• 1 medium free range eggs
• 150 g salted butter (cubed)
• 225 g plain white flour (all purpose flour)
• 225 g fine corn meal
• 2 medium free range eggs (beaten)
• 45 ml ice cold water ((Up to))

Instructions

1. 1

   --- To make the filling ---

2. 2

   An hour or two before you start cooking, rinse the lentils well and then leave them in warm water to soak.

3. 3

   Warm the oil in a large saucepan over a low heat, then add the onion, garlic and oregano and fry until soft.

4. 4

   Drain and rinse the lentils and add to the pan.

5. 5

   Stir in the stock and turn up the heat. As soon as it boils, turn down to a simmer, cover and leave for 10 minutes – the lentils should absorb all of the liquor and turn soft and pale.

6. 6

   Take off the heat, stir in the grated cheese, season to taste.

7. 7

   Once the mixture has cooled a little, stir in one beaten egg then leave to cool completely.

8. 8

   --- To make the pastry ---

9. 9

   Put the flour, cornmeal and cold, cubed butter into a bowl and rub into a crumb.

10. 10

    Add ¾ of the beaten eggs (keeping ¼ back for later) and cut into the crumb with a round knife.

11. 11

    Add the water a little a time until you can press the mix together to get a manageable dough.

12. 12

    Bring together and knead into smooth ball, wrap in clingfilm and put in the fridge for 15 minutes.To assemble

13. 13

    Preheat the oven to 200C/390F (180C/355F fan). Grab your chilled pastry and cut off one third, which you can rewrap. Roll the larger piece of dough out on a floured surface and until your disc is about 30cm wide.

14. 14

    Line a 23 cm nonstick quiche tin with the pastry and set aside, leaving the overhang untrimmed.

15. 15

    Tip the cooled lentil filling into the pastry-lined dish and brush the exposed pastry edges with water.

16. 16

    Roll out the remaining pastry to form a disc just a couple of centimetres wider than you tip and place on top.

17. 17

    Press the edges with a fork to seal, then trim away any excess pastry.

18. 18

    Brush the top with the beaten egg you reserved earlier, then make a couple of slits in the centre with the end of a sharp knife.

19. 19

    Bake for 40 minutes until golden brown and cooked through.

20. 20

    Allow to cool a little before cutting into slices. Enjoy!