Lentil and vegetable cheesy pie

Serves: 6-8

Time: 45 min

Ingredients:

Pie crust

• 500g plain flour

• 200g butter, no added salt (must be cold)

• 1/2 cup milk (must be cold)

• Tap water (if required - cold)

Pie filling

• 1T olive oil

• 1 onion, finely chopped

• 1 garlic cloves, finely chopped

• 3 large carrots, chopped

• 1 cup frozen peas

• 2 cups vegetable broth

• 2 tsp of dried Italian herbs (or a mix of fresh herbs - thyme, basil, oregano)

• 3 bay leaves

• 2 tsp curry powder

• Pepper to taste

• 2 T tomato paste

• 1 x 400g canned and rinsed brown lentils (or dried but soaked overnight)

• 150g hard cheese, shredded (e.g. Cheddar, Pecorino, Pizza)

• 1 large handful of dark green vegetables (I used spinach leaves from my garden but you can use baby spinach or silverbeet also)

Directions:

Making the crust

1. Sift the flour into a large dry bowl. Shred the butter using a grater.

2. Using your fingers, rub the butter into the flour until it becomes like breadcrumbs (5-10 min).

3. Make a well in the middle and slowly add the milk. Gently mix with a knife. Do not overwork or knead the dough. Add milk and any additional water until the dough sticks together. Using your hands gently place the dough into a ball and leave it covered ( I use a clean tea towel) for at least 30 min.

4. Once the dough has sat, place some flour over a clean countertop as well as your rolling pin.

5. Cut the dough in half and roll out the dough so that it is big enough to be placed on the bottom and up the sides of your baking dish. You want the pastry to be app. 3mm. Place into the baking dish and cut off any extra dough using a knife.

6. Do the same with the second half of the dough, ensuring it is enough to cover the pie.

Making the filling

1. Whilst the dough sits, make the filling. Over medium heat in a large pot add the olive oil, onion and garlic. Cook until onion is translucent.

2. Add the carrots, peas, tomato paste, lentils, spinach, curry powder, pepper, stock herbs and bay leaves. If needed, add some additional liquid.

3. Stir and let the mixture simmer on low flame for 30 minutes.

4. Turn the oven on to 180 degrees Celsius (fan forced).

5. Once done, let the filling sit for 5 minutes. Remove the bay leaves.

6. Using a soup ladle, place the filling into the dish (with the bottom dough already placed in the tray). Only serve half of the mixture, then sprinkle cheese. Add the rest of the filling and top with the remaining cheese. Add the top dough crust and join the two crusts by folding each on each other.

7. Prickle the top of the pie with a fork to let the air out whilst it bakes.

8. Bake for 30 minutes or until golden brown.