This harvest pie is packed with canned lentils and vegetables and uses potato
and leek soup to bring everything together for a hearty and savoury supper. If
you were short on time, you can mix the filling directly in the pastry case and
just top with a pastry lid, then into the oven for a quicker fix.
Serves 4
◆ 500g ready-made puff pastry
◆ 1 egg, whisked
◆ 2 x 400g cans green lentils, drained
and rinsed
◆ 400g can baby carrots and petit pois, drained and rinsed
◆ 400g can green beans, drained and rinsed
◆ 400g can potato and leek soup
◆ 25g plain flour, plus extra for dusting
◆ 15g butter, diced
◆ 1 tsp dried mixed herbs
◆ 1 tsp salt
◆ ½ tsp freshly ground black pepper
◆ ½ tsp curry powder
1. Preheat the oven to 200C fan/ 220C/425F/gas 7.
2. Cut the block of pastry in half and roll out one half on a floured work surface
to about 3mm thick. Use this to line a 28cm x 20cm pie dish, allowing the
pastry to overhang the lip all round. Line the pastry case with baking paper
and weigh it down with baking beans (or raw rice). Blind bake for 20 minutes.
Remove from the oven, remove the paper and baking beans, then brush with
some of the whisked egg and return to the oven to cook for another five
minutes. Leave to cool.
3. In a large mixing bowl, gently fold all the remaining ingredients together.
Spoon into the pastry case and level out with the back of a spoon. Roll out the
remaining pastry to cover the dish, crimping it around the edges to seal.
4. Pierce the centre of the pastry with a sharp knife to allow steam to escape,
and brush the top with the remaining whisked egg. Bake in the oven for a
further 30 minutes or until the top is golden. Leave the pies to rest for at least
15 minutes to allow the filling to set before serving.
