This was so good in a way that I wasn't expecting. It was lovely and comforting and cheesy and gooey at the same time, with the freshness of the tomatoes bursting through. I didn't make the cornmeal pastry as I had some ordinary shortcrust leftover, but I suspect that that would make the pie even better!
Cheesy Lentil Pie (from A Mummy Too)
200g salted butter, cubed
300g plain flour
250g fine corn meal
Up to 60ml ice cold water
2 whole eggs
A large quiche / flan tin
350g red lentils
1 large white onion, finely chopped
2 cloves garlic, finely chopped
1 tsp oregano
1 tbsp olive oil
350ml vegetable stock
175g mature cheddar cheese
2 salad tomatoes, chopped
A few hours before, rinse the lentils well and then leave them in warm water to soak.
To make the pastry, put the flour, cornmeal and cold, cubed butter into a bowl and rub into a crumb
Add the eggs and cut into the crumb with a round knife. Add the water a little a time until you can press the mix together to get a manageable dough. Bring together and knead into smooth ball, wrap in clingfilm and put in the fridge for 15 minutes.
Heat a little oil in a frying pan and add the onions, garlic and oregano and, fry over a low heat until soft.
Drain and rinse the lentils and add to the pan, then stir in the stock and turn up the heat. As soon as it boils, turn down to a simmer, cover and leave for 10 mins – the lentils should absorb all of the liquid and turn soft and pale. Take the pan off the heat, stir in the grated cheese, season then stir in one beaten egg. Add the tomatoes to the mix and leave to cool
Roll out 2/3 of the dough to about 2mm thick, line the tin and set aside, leaving the pastry untrimmed.
Preheat the oven to 200C.
Tip the cooled filling into the pastry-lined dish and brush the pastry edges with water or milk.
Roll out the remaining pastry and roll on top, pressing the edges to seal, then trim the edges and make a slit in the centre. Brush with beaten egg or milk.
Bake for 40 mins until golden brown and cooked through. Serve.