FOOD + DRINK
PICK OF THE PIES CONT .
Spicy Tomato & Lentil Layer Pie
Recipe by : Higgidy www . higgidy . co . uk
This is a really tasty vegetarian recipe that can hold its own as a main dish , with layers of aubergine , tomatoey lentils and creamy ricotta cheese wrapped in a pastry crust . Don ’ t worry about leftovers ; this pie is delicious served cold the following day .
Ingredients :
For the walnut pastry :
• 400g plain flour , plus a little for dusting
• 1 / 2 tsp salt
• 100g walnuts
• 60g Parmesan cheese , grated
• 100g butter , chilled and diced
• 2 medium eggs , beaten , plus a beaten egg for brushing
• 3 tbsp ice-cold water
For the filling :
• 450g spiced tomato sauce
• 250g puy lentils ( we like the Merchant Gourmet pouches ), cooked and drained
• 1 large aubergine
• Olive oil , for brushing
• 200g ricotta cheese
• Salt and freshly ground black pepper
Spiced tomato sauce ( makes 600ml ):
• 2 tbsp olive oil
• 2 red onions , chopped
• 2 large garlic cloves , chopped
• 1 / 2 tsp fennel seeds
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 2 x 400g tins of chopped tomatoes
• A pinch of salt
• 1 tbsp soft brown sugar
Method :
1 . To make the pastry , pulse the flour , salt , walnuts and Parmesan in a food processor until the ingredients are evenly mixed and the walnuts are finely chopped . Add the butter and pulse again until the mixture resembles breadcrumbs . Add the beaten eggs and ice-cold water and pulse until the mixture just comes together to form a dough , adding a tiny bit more water if you think it ’ s needed .
2 . Tip out onto a lightly floured work surface and knead very briefly to bring the pastry together . Don ’ t worry if it ’ s a little crumbly . Divide into two balls then flatten into discs , wrap in clingfilm and chill in the fridge for 30 minutes .
3 . Meanwhile , if you haven ’ t already made the spiced tomato sauce , do so according to the method below and let it cool down . Stir in the lentils .
4 . On a lightly floured work surface , roll out one half of the pastry to about 3mm thick and trim to a 25cm square . Then roll out the other half in the same way , trimming it to a 30cm square . Put a piece of non-stick baking paper between the layers and return the pastry to the fridge to chill for a further 30 minutes . Don ’ t be tempted to skip this step – it will help prevent any shrinkage in the oven .
5 . Cut the aubergine into 5mm slices and brush each one with oil . Fry in a large frying pan over a medium heat until beginning to char and soften . Set aside .
6 . Preheat the oven to 200 ° C / fan 180 ° C .
7 . Remove your pastry from the fridge and place the smaller piece on a large non-stick baking sheet . Spread the tomato and lentil mixture over it , leaving a 2cm border all the way around . Top with the charred aubergine slices , keeping them away from the edges . Dollop the ricotta over the top , avoiding the edges again , then season generously with salt and pepper .
8 . Brush the exposed edges of the base with beaten egg and place the second piece of pastry over the filling , allowing it to droop over the sides . Using the back of a fork , press the pastry edges together to seal . Decorate with pastry shapes if you like . Brush the whole thing with beaten egg and bake on the middle shelf of the oven for 40 minutes or until golden brown .
Spiced tomato sauce method : 1 . Heat the olive oil in a large shallow pan over a gentle heat . Add the onions and cook them for 5 minutes to soften . Add the garlic and spices to the pan and cook , stirring for a couple more minutes .
2 . Pour over the tomatoes and add the salt and sugar . Stir well , then simmer gently , uncovered , for about 30 minutes or until slightly syrupy in consistency . The sauce can be kept covered in the fridge for up to a week .
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