Lentil & Tomato Pie

Back in the 90s my lunchtimes were spent walking down Bangor High Street to a deli called Herbs to pick up a tomato lentil pie that was just the most delicious thing. When we stumbled across this recipe in the Higgidy Cookbook it brought those memories flooding back. 


Ingredients

for the pastry
400g plain flour
1/2 tsp salt
100g walnuts
60g pecorino, grated
100g butter, chulled and diced
2 eggs, beaten plus another beaten egg for brushing
3 tbsp ice cold water

for the spiced tomato sauce
2 tbsp olive oil
2 red onions, peeled and chopped
2 large garlic cloves, chopped
1/2 tsp fennel seeds
1 tsp cumin seeds
2 tsp ground coriander
2 x 400g tinned chopped tomatoes
1 tbsp brown sugar
pinch of salt 

for the filling
250g Puy Lentils
1 large aubergine
200g ricotta cheese
Olive oil for brushing
Salt and ground black pepper

To make the pastry, pulse the flour, salt, walnuts and pecorino in a food processor until all 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 comes together to form a dough, adding a tiny bit more water if needed.

Tip out on to a lightly floured work surface and knead only very briefly to bring the pastry togther. Divide into two balls, then flatten into discs, wrap in clingfilm and chill in the fridge for 30 minutes.

Heat olive oil in a large shallow pan over a gentle heat. Add the red 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.  Pour over the tomatoes and add the salt and brown sugar. Stir well and simmer gently, uncovered, for about 30 minutes until it has a slightly syrupy consistency. Take off the heat and allow to cool. Then stir in the cooked lentils.

After the pastry has been chilled for over half an hour roll out one ball onto a lightly floured work surface. Roll out to about 3mm thick and trim to a 25cm square. Then do the same with the other ball of pastry trimming into a 30cm square. Place a piece of parcement paper between them and wrap in clingfilm again. Return to the fridge for a further 30 minutes. (This will help prevent shrinkage in the oven)

Cut the aubergine into 5mm thick slices and fry in a large frying pan over a medium-high heat until they begin to brown and soften. Set aside.

Pre-heat the oven to 200C. Remove the pastry from the fridge and place the smaller piece on a piece of parcement paper on a large baking tray. Spread the tomato and lentil mixture over it, leaving a 2cm border all the way around. Top with the aubergine and then the ricotta, keeping them away from the edges, then season with salt and pepper.

Brush the exposed pastry of the base with beaten egg and place the second piece of pastry over the filling, allowing it to drop over the sides. Using the back of the fork, press the pastry edges together to seal. Brush the whole thing with beaten egg. 

Decorate with pastry shapes if you like.  I had heart shape cutters so that's what went on mine. 

Bake on the middle shelf of the oven for 40 minutes or until golden brown.