Thursday, 1 May 2014

Spicy Lentil & Chickpea Pie

Yes that's right, this is a SAVOURY recipe...and no I am not a robot posing as the real Millie and neither have I been overdosing on the sugary stuff...well, no more than usual anyway.

I was just thinking what I could cook for dinner, something wholesome and chunky and filling. I wanted something that I could bite into, something solid and satisfying. 
OK, I'll admit it, I had a craving for chips. 
But a girl can't go running to the chippy every time she feels like it, because y'know, you are what you eat. 

And I really don't want to be a chip.

But I could live with being a spicy little pie.

This pie is great, because it's quick and easy to prepare and tastes soooo good. The filling is really healthy and if you wanted to take it one step further into health-world you could simple make it into a tart by leaving the top open and only having the pastry base.

So here it is, Spicy Lentil & Chickpea Pie - for those days when only pie will do.


Pastry to fit a 7" tin - I used a simple vegan shortcrust pastry - recipe below.

4 oz Red lentils -cooked
1 Can of chickpeas
1 Large onion
3 Cloves of garlic
Big handful of kale - or spinach!
2 fl oz Coconut milk - and a little more for glaze
Large pinch of salt
Pinch of rock salt
Large pinch of black pepper
1 tsp Coriander
2 tsp Smoked paprika
1/2 tsp Chili powder - if you like it hot add some fresh chilies too!
1/2 tsp Garam masala
1 tbsp Coconut oil

For the pasrty...

4 oz Vegan butter
8 oz Plain flour - if you want to use your favourite gluten free flour blend then go for it! I used GF flour for this one, just to experiment, it didn't come out as golden in colour as usual but still tasted great.
Pinch of salt
Pinch of black pepper
2 tsp Basil

Just like any shortcrust pasty, all you need to go is...

Rub the vegan butter into the flour until it looks like fine breadcrumbs.
Now with a knife, stir in the salt, pepper and basil.
Add a few table spoons of water until it starts to come together into a dough - don't add too much water! Shortcrust pastry should be slightly dry, it makes it harder to work with but that way when it's baked it becomes flaky and buttery and crumbly.
Wrap it in cling film and let it chill out in the fridge for 20 - 30 minutes.

It's time for pie!

First of all, get your red lentils in a pan with enough water to cover with about an inch of water on top. Bring to the boil and let simmer until fluffy.

Whilst they're doing their thing...

In your favourite wok or large saucepan, saute the onion in coconut oil with salt.
As the onion starts to become soft, add the garlic, pepper and spices and continue to saute for another 2 minutes.
Now add the chickpeas, kale, (cooked)lentils and coconut milk and simmer for about 5 minutes, until the chickpeas are softer and the kale has wilted.

Remove from the heat and set aside.

Roll out your pastry and line your tin.
Spoon the filling into the pastry case and smooth out.
You can either completely cover the top with pastry, or as I did, cut out shapes and arrange them to look so damn pretty.

Finally, brush the pastry with coconut milk and scatter with a pinch of rock salt.

Pop the pie into the oven and bake at 200 c for about 20-30 minutes, until the pastry is golden brown.

It's lovely with sweet potato wedges or a simple spinach salad, oh and hummus is a must!

Happy baking! x

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