Lentil Tomato Pie

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 200 g flour
• 1/2 teaspoon salt
• 100 g butter, roughly chopped
• 2 1/2 tablespoons cold water
• 1 large onion
• 50 g butter
• 175 g split red lentils
• 1 garlic clove, crushed
• 350 ml vegetable stock
• 2 tomatoes, peeled and chopped
• 75 g grated cheese
• 1 teaspoon dried basil
• 1 tablespoon lemon juice
• 1 egg
• sea salt
• fresh ground black pepper

Recipe

• 1 pie crust:.
• 2 put the flour, salt, butter and water into a food processor and blend just until dough forms. alternatively, rub the butter onto the dry ingredients in a bowl until mixture resembles breadcrumbs and mix in just enough water to make a dough.
• 3 knead lightly on a floured surface and roll out two thirds, reserving the remainder for the top. use it to line a 20cm quiche dish.
• 4 roll remainder to fit the top of the dish and set aside.
• 5 filling:.
• 6 peel and chop the onion and fry in the butter in a large saucepan until golden. about 5 minutes.
• 7 add the split peas and garlic and stir briefly before adding the stock.
• 8 bring to boil and simmer for 20 mins until lentils are tender and pale golden.
• 9 remove from heat and add the tomatoes, cheese, basil lemon juice and egg as well as salt and pepper to taste.
• 10 mix and let cool.
• 11 assembly:.
• 12 preheat oven to 200c or 400f.
• 13 spread the lentil mixture into the pastry case and dampen the edges of the pie with a little water before placing the pastry top.
• 14 press down lightly and brush the top with a little egg if desired. prick the top gently with a fork or cut slits in the top.
• 15 bake pie in preheated oven for 40 mins until brown and crisp.