LENTIL AND TOMATO PIE

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Lentil and Tomato Pie image

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

1 large onion
2 ounces butter or 2 ounces margarine
1 large garlic clove, crushed
6 ounces split red lentils, washed
12 fluid ounces unsalted stock or 12 fluid ounces water
2 tomatoes, skinned and chopped
3 ounces grated cheese
1 teaspoon dried basil
1 tablespoon lemon juice
1 egg
sea salt
black pepper
8 ounces shortcrust pastry
1 beaten egg

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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