Lentil Tomato Pie

Ingredients

Pie Crust

• 200 g flour
• 1/2 teaspoon salt
• 100 g butter, roughly chopped
• 2 1/2 tablespoons cold water

Filling

• 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

Directions

1. 1

   Pie Crust:.

2. 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. 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. 4

   roll remainder to fit the top of the dish and set aside.

5. 5

   Filling:.

6. 6

   peel and chop the onion and fry in the butter in a large saucepan until golden. about 5 minutes.

7. 7

   add the split peas and garlic and stir briefly before adding the stock.

8. 8

   bring to boil and simmer for 20 mins until lentils are tender and pale golden.

9. 9

   remove from heat and add the tomatoes, cheese, basil lemon juice and egg as well as salt and pepper to taste.

10. 10

    mix and let cool.

11. 11

    Assembly:.

12. 12

    preheat oven to 200C or 400F.

13. 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. 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. 15

    bake pie in preheated oven for 40 mins until brown and crisp.