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Viola! Here is some more proof that kick-ass pies don’t need to involve lashings of butter or chunks of animal.

This latest take involves perfect wedges of golden pastry stuffed with spicy-sweet lentils, tomatoes and diced fresh vegetables. Delicious.

 

Lentils Of Glory Pie

Ingredients:

Pie crust:
1 3/4 cups all purpose flour
1/2 tsp sea salt
1/2 cup Olivani (or your favourite dairy-free butter substitute)
water (enough to make a very stiff dough)
1 tbsp sesame seeds
1/2 tsp turmeric

Lentil Filling:
2 tbsp olive oil
3 cloves garlic, crushed
1 brown onion, finely diced
2-3 tbsp curry powder
2 small potatoes, peeled and diced
1 cup diced carrot
2 cups bite-sized cauliflower florets
3 cups cooked brown lentils
1/2 cup vege stock
1 x 400g can chopped tomatoes
1 tbsp tomato paste
1 tsp coriander flakes
2-3 tsp pure maple syrup
sea salt & fresh black pepper

 

What to do:

For the pie crust:
Sift the flour and salt into a large bowl; rub Olivani into flour with fingers until fine crumbs are made. Add sesame seeds and turmeric; mix well with a fork. Add water by the tablespoon, mixing with your hands until you are able to form a stiff ball of dough. Cover and refrigerate for 30 minutes.

To make the filling:
While the pie dough is cooling. Bring a pot of water to the boil. Add potato and cook for 2 minutes. Add carrot, cook 1 minute, then add cauliflower and cook for 2-3 more minutes, until potato is almost done. Drain water and set aside.

Heat olive oil briefly in a large, deep frying pan over medium heat. Add garlic. Cook 30 seconds, stirring frequently. Add onion and curry powder. Cook 3-4 minutes, stirring regularly, until onion softens. Add potato, carrot, cauliflower, lentils, vege stock, chopped tomatoes, tomato paste. Mix well. Season with sea salt and fresh black pepper. Bring to boil, reduce heat and simmer 10 minutes, stirring occasionally. Add coriander flakes and maple syrup, mixing well. Cook a further 5-10 minutes, until liquid is absorbed. Set aside when done.

To assemble:
Preheat oven to 200 C.

Roll out 2/3 of the pie dough, and carefully press into a lightly oiled pie plate or small baking dish. Prick the base all over with a fork and bake for 10 minutes.

Meanwhile, roll out the remaining 1/3 of the dough and set it aside.

Remove the pie plate from the oven. Spoon in the filling – there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day – and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

Brush the top with a little olive oil and bake for 20 minutes, until pastry is golden brown.

Serve with a big dollop of your favourite tomato sauce and a side of fresh greens.

Serves 4-6.