chicken-and-egg - page 34

Chicken & Egg. Welfare and Food Together.
To make the pastry, pulse the flour, salt, walnuts and
Parmesan in a food processor until the ingredients are
evenly mixed and the walnuts are finely chopped. Add
the butter and pulse again until the mixture resembles
breadcrumbs. Add the beaten eggs and ice-cold water
and pulse until the mixture just comes together to form a
dough, adding a tiny bit more water if you think it’s needed.
Tip out on to a lightly floured work surface and knead
very briefly to bring the pastry together. Don’t worry if it’s a
little crumbly. Divide into two balls, then flatten into discs,
wrap in clingfilm and chill in the fridge for 30 minutes.
Stir the lentils into the spiced tomato sauce.
On a lightly floured work surface, roll out one half of
the pastry to about 3mm thick and trim to a 25cm square.
Then roll out the other half in the same way, trimming
into a 30cm square. Put a piece of non-stick baking paper
between the layers and return the pastry to the fridge to
chill for a further 30 minutes. Don’t be tempted to skip this
step – it will help prevent any shrinkage in the oven.
Cut the aubergine into 5mm slices and brush each one
with oil. Fry in a large frying pan over a medium heat until
beginning to char and soften. Set aside.
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Remove your pastry from the fridge and place the smaller
piece on a large non-stick baking sheet. Spread the tomato
and lentil mixture over it, leaving a 2cm border all the way
around. Top with the charred aubergine slices, keeping
them away from the edges. Dollop the ricotta over the top,
avoiding the edges again, then season generously with salt
and pepper.
Brush the exposed edges of the base with beaten egg
and place the second piece of pastry over the filling,
allowing it to droop over the sides. Using the back of a
fork, press the pastry edges together to seal. Decorate
with pastry shapes if you like. Brush the whole thing with
beaten egg and bake on the middle shelf of the oven for
40 minutes or until golden brown.
Spicy tomato & lentil layer pie
Serves 8
For the walnutty pastry:
400g plain flour, plus a little for dusting
½ tsp salt
100g walnuts
60g Parmesan cheese, grated
100g butter, chilled and diced
2 medium free range eggs, beaten,
plus a beaten egg for brushing
3 tbsp ice-cold water
For the filling:
450g spiced tomato sauce
250g Puy lentils (we like the
Merchant Gourmet pouches),
cooked and drained
1 large aubergine
Olive oil, for brushing
200g ricotta cheese
Salt and freshly ground black pepper
Recipe courtesy of
This is a really tasty vegetarian recipe that can hold its own as a main dish, with layers
of aubergine, tomatoey lentils and creamy ricotta cheese all wrapped in a pastry crust.
Don’t worry about leftovers; this pie is delicious served cold the following day.
1...,24,25,26,27,28,29,30,31,32,33 35,36,37,38,39,40,41,42,43,44,...56
Powered by FlippingBook