LENTIL AND TOMATO PIE
Make and share this Lentil and Tomato Pie recipe from Food.com.
Provided by rzffa
Categories Savory Pies
Time 1h10m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and chop the onion and fry it in the butter or margarine in a good sized saucepan until it's golden and beginning to soften, (about 5-6 minutes),
- Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.
- Bring the mixture to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and pale golden.
- Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.
- Leave the mixture to cool.
- Roll out about two thirds of the pastry and use to line an 8 inch (20cm) flan dish or sandwich tin. Roll the remainder into a circle to fit the top of the dish.
- Preheat the oven to 400F (200C), gas mark 6,
- Spread the lentil mixture into the pastry case.
- Dampen the edges of the pastry with a little cold water, then put the pastry top on and press down lightly, crimping the edges.
- Prick the top and brush with a little beaten egg if you want a shiny finish. Bake in the preheated oven for about 40 minutes until the pastry is golden brown and crisp.
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