SPICED LENTIL & SPINACH PIES
Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they're filling and good for you, too
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h25m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 20
Steps:
- Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
- Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
- Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.
Nutrition Facts : Calories 1055 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
GREEK LENTIL PIE
I consider lentils a convenience food, so quickly do they cook. I used up the last of my ripe summer tomatoes in a simple lentil and tomato stew and used the leftover stew to fill an amazing Greek phyllo pie, an idea I came across when I was reading about all the things Greeks do with lentils in Diane Kochilas's "The Greek Vegetarian."
Provided by Martha Rose Shulman
Categories dinner
Time 1h30m
Yield 1 9-inch pie, serving 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
- In a medium-size bowl combine cooked onion and garlic with lentils, herbs, and feta.
- Preheat oven to 375 degrees. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time.
- Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
- Fill lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture.
- Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Re-crisp phyllo before serving if necessary in a low oven for 10 to 20 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 475 milligrams, Sugar 4 grams, TransFat 0 grams
LENTIL PIE
Make and share this Lentil Pie recipe from Food.com.
Provided by Jana Steinhagen
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
- Cook until very soft (about 15-20 minutes).
- Drain the water off and add the knob of butter and a grating of nutmeg.
- Then mash into a puree.
- Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
- Add the Lentils, Tomato Passata and stock and bring to a simmer.
- Simmer on a very low heat for 35 minutes.
- Check the seasoning. Adjust salt and season with fresh ground pepper.
- Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
- Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
- Mix the cheese with the Breadcrumbs.
- Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!
Nutrition Facts : Calories 561.6, Fat 8.1, SaturatedFat 4.2, Cholesterol 16, Sodium 623.1, Carbohydrate 104.9, Fiber 18.1, Sugar 12.3, Protein 23.6
VEGGIE LENTIL PIE
Make and share this Veggie Lentil Pie recipe from Food.com.
Provided by Mirj2338
Categories Lentil
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook the lentils in boiling water until soft, about 1/2 an hour.
- Place the cauliflower, chile pepper, mushrooms, onion, tomatoes, brown sugar curry powder, salt and pepper in the bowl of a food processor; pulse until the vegetables are all finely chopped and mixed together with the spices.
- Mix the cooked lentils with the chopped vegetables.
- Spread in a greased Pyrex baking dish and set aside.
- Boil the potatoes until soft, mash.
- Mix in the eggs and the butter.
- Add salt and pepper to taste.
- Spread the mashed potatoes on top of the lentil mix; dust with paprika.
- Bake in a 350 degree oven for 45 minutes or until the potatoes are browned.
Nutrition Facts : Calories 228.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 48.4, Sodium 49.5, Carbohydrate 39.3, Fiber 10.7, Sugar 5.5, Protein 10.9
LENTIL & SWEET POTATO COTTAGE PIE
Go meat-free with our vegan lentil pie. It features soy sauce for a hit of umami, mustard powder in the sweet potato mash and pumpkin seeds for crunch
Provided by Liberty Mendez
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
- Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
- Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
- Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
Nutrition Facts : Calories 374 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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