Kelkin Lentil & Tomato Pie

Kelkin Lentil & Tomato Pie

INGREDIENTS:



  1. 1 large onion.
  2. 1 tsp of dried basil.
  3. 2 oz of butter or margarine.
  4. 1 tsp of lemon juice.
  5. 1 large clove garlic, crushed.
  6. 1 egg.
  7. 12 fl oz of unsalted stock or water.
  8. Sea salt and freshly ground black pepper.
  9. 2 tomatoes, skinned and chopped.
  10. 1 beaten egg to glaze crust.
  11. 3 oz of red cheese, grated.
  12. 8 oz (225g) of shortcrust pastry.
  13. 6 oz of Kelkin Red Lentils (soaked and washed).

METHOD:



  1. Peel and chop the onion and fry it in the butter or margarine in a saucepan until it is golden and beginning to soften, this should take approx. 5-6 minutes.
  2. Add the split red lentils and garlic, and stir for a moment before adding the stock or water.
  3. Bring to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and a pale golden colour.
  4. Remove the saucepan from the heat, add the tomatoes, cheese, basil, lemon juice, egg and sea salt and freshly ground black pepper to taste.
  5. Leave mixture to cool.
  6. Preheat oven to 200°C.
  7. Spread the lentil mixture into the pastry case when cool.
  8. Dampen the edges of the pastry with cold water, put the circle of pastry on top and press down lightly, crimping the edges.
  9. Bake the pie in the preheated oven for 40 minutes, until the pastry is golden brown and crisp.


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