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vegan spinach & Lentil Pie cut

Vegan Lentil & Spinach Pie

a rough puff pastry pie or standard pie crust - lined top and bottom and filled with a mixture of red, brown, or puy lentils, and a few veg, plust spinach - baked in the oven.
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Prep Time 50 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Vegan, British
Servings 8 portions

Equipment

  • 1 pyrex or similar slope sided pie dish 25cm pie dish including the edges (21cm internal diameter)

Ingredients
  

Ingredients for the pastry

  • 375 g wholemeal pastry flour
  • 375 g hard vegan block margarine Flora is very good.
  • 1½ teasps salt I used lo-salt
  • 35 g well ground omega 3 seed mix optional - reduce the flour to 340g if using seeds.
  • 120 g iced water add ice cubes to tepid water

Ingredients for the filling

  • 250 g cooked whole red, green, or puy lentils 1 standard cans worth when drained
  • 200 g fresh baby spinach could use frozen too - could use 250g
  • 150 g finely chopped onion
  • 100 g carrot - cut into small pieces
  • 50 g sundried tomatoes cut into small pieces
  • 1 teasp paprika
  • 1 teasp veg stock powder
  • 1 teasp onion powder
  • 1 teasp garlic powder
  • 1 teasp garlic paste
  • 1 teasp ginger paste
  • 1 teasp ground red peppercorns or green or black
  • 400 g chopped tomatoes one standard cans worth
  • 50 g tomato puree

Instructions
 

Making the rough puff pastry

  • weigh the flour and salt into either a large bowl or a food processor
    weighing the flour salt & ground seeds into a mixer bowl
  • Keep the block margarine in the fridge before use - then cut into small cubes - ½ cm in size.
    cutting cold margarine into cubes
  • tip the cubes into the bowl, or processor and then either roughly rub in by hand or pulse with the dough/pastry blade so that the lumps of margarine are broken up somewhat but not completely.
    Roughly pulsing the flour & fat
  • Tip mixture into a bowl or keep in the same bowl and add the iced water. A tip to get the iced water is add a few ice cubes to room temp water, and leave a few minutes then use.
    pouring iced water into flour fat mix
  • roughly mix with a pallet knife or similar in to a rough lump of dough and put in the fridge for 20 minutes
    Mixing with a pallet knife
  • shape into a thick square and roll the dough out in one direction only to 20 cm by 50cm - then fold the shorter side to the centre so it's ⅔ the length it was.
  • Fold the other end on top so it's now ⅓ the length it was and turn through 90 degrees and repeat the rolling out.
    folding over & turning for more rolling
  • Fold the same as before, cover, and put in the fridge for 20 minutes while you do the rest of the recipe.

Making the filling

  • Cut the onions up finely and put in a medium pan with enough olive oil so it doesn't stick.
    onions cut finely
  • chop the carrots into small pieces and add those too.
    Carrots & onions sauteeing
  • Add the tinned tomatoes, tomato puree and spices to the pan and simmer gently until the carrot is beginning to soften.
    adding the tomatoes & puree
  • open a can of lentils or get some out of your freezer..... make sure to use whole lentils and not split lentils - split lentils will turn to mush. Or why not cook a big batch of lentils and freeze what you don't use!
    brown whole lentils ready to cook
  • Meanwhile, wash the spinach and chop roughly - the easiest way is to just grab the leaves, bunch them together and chop them en mass. You're trying to end so each leaf is roughly cut in four - but that's just a guide.
    roughly chopped spinach
  • Add in everything else - sundried tomatoes, onion powder etc - and the spinich.
    wilting the spinach with sun dried tomatoes
  • keep cooking on a low heat until the spinach is well willted - but no more - then turn the heat off.
    The filling with spices ready to use

Rolling out the pastry and assembly of the pie

  • Remove the pastry from the fridge and place on a floured surface and roll it out so it's under ¼ inch thick. It want's to be just a little over twice the size of your pie dish.
  • place the upturned pie dish on the pastry to one side and cut round it for the top or lid of the pie.
    the pastry top ready to use
  • grease the pie dish and piece together the remaining pastry to cover the whole of the base and the edges of the pie dish.
    Lining the pie dish with the remaining pastry
  • shortly before you are ready to finish the pie warm the filling up - not too hot though and pour it into the pastry case
    Pouring the filling into the pie dish
  • smooth out with a fork so the filling is level and brush the exposed edge of the pastry with either soya/oat cream, or soya/oat yogurt - whatever you have to hand basically.
    level the filling and wet the pastry edge
  • Carefully pick up and place the pre-cut pastry circle on top of the base
    the pastry top ready to use
  • crimp down all the way round with a large dinner fork so that it's sealed and prick the top in a few places with the fork to enable the steam to escape.
    the finished pie crimped & pierced
  • bake at 200°C fan for 30 to 35 minutes until it's lightly golden - always difficult to tell with wholemeal pastry of course.
    The baked pie nicely browned
  • Make sure to use a sharp knife to cut it and a pie server to get the first piece out, which is always a bit tricky!
    vegan spinach & Lentil Pie cut
Keyword carrots, onions, pastry, lentils, spinach, sundried tomatoes
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