starry veggie pie
serves 8
ready in:around 1hr 30 mins
ingredients
2 red onions
250g sweet potato, peeled and cut into chunks
150g swede, diced
400g chantenay carrots, halved
½ lemon, cut in wedges
2 tbsp olive oil
2 bay leaves
150g puy lentils
1 vegetable stock cube, dissolved in 150ml boiling water
150ml red wine
4 cloves garlic, sliced
2 sprigs rosemary
500g puff pastry
150ml double cream
1 egg, beaten, to glaze
15g walnuts, crushed |
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method
Preheat the oven to gas mark 6/200°C/fan oven 180°C. Line a large roasting tin with foil, add the veg and lemon. Drizzle over the olive oil, tuck in bay leaves and roast for 40 minutes, until tender. Remove from the oven and cool slightly.
Meanwhile, place the lentils in a pan with the stock, wine, garlic and rosemary. Bring to the boil, cover and simmer for 25 minutes, until tender. Add a little water if the mixture dries out too much, but most of the liquid should be absorbed. Remove the lid and leave to cool slightly. Roll the pastry, trimming the edges to make a rectangle. Lightly grease a baking sheet. Lay the pastry on the baking sheet. Mix together the lentils, veg and cream with some seasoning and spoon down the middle of the pastry. Bring the edges up, brush with a little egg and squeeze to seal. Cut stars from the trimmings and place on top of the pie. Brush the whole thing with egg, scatter over the walnuts and bake for 20-30 minutes, until golden.
nutritional values (approx. per serving)
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calories |
fat |
sat fat |
sugars |
salt |
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530 |
34.4g |
12.5g |
7.6g |
0.8g |
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