Summary: I love, love, love lentils! Yes, I really do and this is a knock out way to eat them. You can keep this vegetarian or add some bacon. I like mine very spicy but you can omit the chilli and reduce the curry powder if you like.
Ingredients
- 1/3 cup olive oil
- 2 onions, chopped
- 1 clove garlic, minced
- 2 tblsp plain flour
- 1 cup stock*
- 1 tblsp worcestershire sauce*
- 1 tblsp soy sauce
- 3 tblsp curry powder
- Chilli powder to taste
- 2 (400g) tins lentils, drained and rinsed
- Puff pastry*
- Short crust pastry
Instructions
- Add the oil, onions and garlic to a large fry pan and cook until onions begin to soften.
- Add the flour and stir for 1 min to cook out the flour. Add the stock and stir well.
- Add the sauces, curry powder and chilli and stir to combine. Add lentils and cook for another 3-5 mins until thickened and allow to cool.
- Press shortcrust pastry into greased pie dishes, fill with cooled lentil mix and top with puff pastry. Bake for 30 mins at 180C. If you put the pies on the oven floor for first 15 mins of cooking, they will crisp better on the bottom
Quick notes
* I used Massell beef stock, Beerenberg worcestershire sauce and Borgs puff pastry which are all vegetarian. If you are catering for a vegetarian or vegan, please check these ingredients. Of course if you are a meat eater you may wish to add bacon
Comment
Hi, how many pies does this recipe make?