Curried Lentil and Spinach Pie

Monday, 11 April 2016
Curried Lentil and Spinach Pie

This pie was born after I tried my first ever vegan sausage roll. I don't remember the brand it was but it was the yummiest thing ever (I got it from Realfoods in Edinburgh for anyone local, aka, the best store ever). It was puff pastry with a curried lentil and spinach filling and it was so delicious that I decided I just had to try recreating something similar at home. It also made me think, seriously, who needs meat when veggie food can be this good?!

I'm not a huge fan of puff pastry, it makes too much mess for my liking, so instead I thought I'd try a spelt flour pastry, which turned out pretty well. I used a cake tin as my pie tin, which also worked pretty well. My kitchen is so tiny that I really can't fit in any more kitchenware (cry). The filling is made with three types of lentils, veggies and lots of herbs and spices making a delicious mixture filled with goodness. This pie is seriously good. It serves four as a main meal - I usually just have a big piece with extra veggies on the side - but would serve six if you serve it with potatoes as well as veggies.

Curried Lentil and Spinach Pie

You will need (serves 4-6, depending on portion size): 
for the pastry 
2 cups spelt (or plain) flour
1/4 cup olive oil 
1/3 cup water 
a pinch of salt 

for the filling 
1 onion 
1 carrot 
2 cloves garlic
3 cups vegetable stock 
1/2 cup green lentils 
1/4 cup red lentils 
1/4 cup puy lentils 
2 handfuls spinach 
1 tablespoon tomato puree
2 teaspoons herbs de provence 
3 teaspoons curry powder
ground pepper to taste 

- Mix all the ingredients for the pastry together in a bowl using your hands until a dough forms. Leave this to chill in the fridge while you make the filling. 
- Finely chop the onion and carrot and mince the garlic. 
- Fry the onion in a large pot over a medium heat for 2-3 minutes. Add the carrot and garlic and fry for a further 2 more minutes. 
- Add the vegetable stock, lentils, tomato puree, herbs, curry powder and pepper to the pot and mix well. Leave to simmer over a low heat for around 30 minutes until all the liquid has been absorbed by the lentils and you've got a nice thick filling. 
- Roughly chop the spinach and mix this through the filling. 
- Roll out the pastry into two large circles, one slightly bigger than the other. 
- Grease an 8-inch(ish) cake or pie tin with a little olive oil to stop the pastry sticking and then line the tin with the bigger of the two pastry circles, ensuring the bottom and sides of the tin are covered. 
- Add the filling to the tin and then use the other pastry circle to close the pie. 
- Remove any excess pastry from the sides and cut a few slits in the top to let the steam out as the pie cooks. 
- Pop the pie in the oven at 180 degrees celsius for 35-40 minutes until it is golden brown and crispy.

Curried Lentil and Spinach Pie

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