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Spiced Lentil Pie

21st.Century.Chef's picture
Ingredients
  Plain flour 12 Ounce (375 Gram)
  Chilled butter 6 Ounce, diced (175 Gram)
  Cumin seeds 2 Teaspoon
  Ground coriander 2 Teaspoon
For the filling
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Sunflower oil 2 Tablespoon
  Celery stick 2 , chopped
  Red pepper 1 , deseeded and chopped
  Red lentils 4 Ounce (125 Gram)
  Ripe tomatoes 3 , skinned and chopped
  Chili powder 3⁄4 Teaspoon
  Vegetable stock 3⁄4 Pint (450 Milliliter)
  Chopped fresh coriander 3 Tablespoon
  Lemon juice 2 Tablespoon
  Beaten egg 1 (To Glaze)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to temperature of 200 degrees.

MAKING
2) In a bowl, put the flour and rub in the butter till the mixture looks like breadcrumbs. Stir in the salt and spices and then add the lemon juice along with about 2 tablespoons of water. Mix to make a firm dough. Wrap and keep aside to rest the dough at room temperature.
3) In oil, fry the garlic and onion for about 5 minutes till it has tendered. Add the pepper and celery and cook for 2 minutes. Stir in the tomatoes, lentils, chilli powder and stock. Cook gently over low flame, occasionally stirring, till all the stock has been absorbed. Add the lemon juice, coriander, salt and pepper. Allow mixture to cool.
4) Roll out about half of the pastry and use it to line a 9-inch pie dish. Add the filling and use water to brush the pastry’s edges.
5) Roll out the remainder of the pastry and use it to cover the pie. Seal by pinching the edges together. With a beaten egg, brush the top and put in the preheated oven. Cook for 40 minutes, till the pastry is brown. If the pie starts to over-brown, cover with some foil.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lentil
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
4

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