Lentil & Tomato Pie

🥘 Ingredients

• onion 1
• butter 5 g
• margarine
• lentils 175 g
• garlic 1
• stock
• water 500 ml
• tomatoes
• cheese 75 g
• basil 1 tsp
• lemon juice 1 tbsp
• egg 1
• salt
• black pepper
• pastry 275 g
• beaten egg

1. 1

   Peel and chop onion and fry it in butter or margarine in a saucepan until it's golden and beginning to soften, about 5-6 minutes , then add lentils and garlic and stir for a moment or two before adding stock or water .
2. 2

   Bring the mixture up to the boil, half-cover with a lid and simmer for about 20 minutes , until the lentils are soft and pale golden.
3. 3

   Remove the saucepan from the heat and add tomatoes , cheese , basil , lemon juice , egg and salt and black pepper to taste. Leave the mixture to cool.
4. 4

   Roll out about two-thirds of pastry and use to line an flan dish . Roll the remainder into a circle to fit the top of the dish.
5. 5

   Preheat the oven to 200°C. Spread the lentil mixture into the pastry case. Dampen the edges of the pastry with a little cold water, then put the circle of pastry on top and press down lightly, crimping the edges.
6. 6

   Prick the top and brush with a little beaten egg if you want a shiny finish. Bake the pie in the preheated oven for about 40 minutes , until the pastry is golden brown and crisp.