(Makes 2 family pies)
Ingredients:
375g French lentils, pre cooked (bring to boil and simmer for 45 minutes)
180g red lentils, pre cooked (bring to boil and simmer for 20 minutes)
1 Spanish onion, finely diced
1 stick of celery, finely diced
2 carrots, finely diced
1 small red chilli, finely sliced
3 medium potatoes, diced
2 tbsp tomato paste
500ml vegetable stock
1 bay leaf
50 ml soy sauce180g red lentils, pre cooked (bring to boil and simmer for 20 minutes)
1 Spanish onion, finely diced
1 stick of celery, finely diced
2 carrots, finely diced
1 small red chilli, finely sliced
3 medium potatoes, diced
2 tbsp tomato paste
500ml vegetable stock
1 bay leaf
2 tbsp tamarind paste
2 sheets short crust pastry
2 sheets puff pastry
Extra virgin olive oil
Method:
Splash oil into a hot pan and toss in all the vegetables and bay leaf. Fry for 7-8 minutes or until browned.Add tomato paste, tamarind, soy sauce, both lentils and stock. Stir well and remove the bay leaf. Cook mixture for 3- 5 minutes.
Line 2 spring-form cases with shortcrust pastry.
Fill the lined pie tins with the lentil mixture. Cover with puff pastry. Cut a hole in the centre of each pie.
Bake pies in a preheated oven at 190°C for 25-35 minutes.
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