Monday, March 29, 2021

CHEESY POTATO AND LENTIL PIE


 CHEESY POTATO AND LENTIL PIE



The pie starts with a brief crust pastry base - i exploit store-bought cookies as was common , because I'm lazy, and that i think store-bought products are pretty sparkling. Why is it hard to bite yourself when people can roll in the hay such a lot better than me?


INGREDIENT

300 g ready-to-roll shortcrust cake (enough to line 9-inch molds or a round plate)

130 g dried red lentils (~ 2/3 cup)

Vegetable broth or water, for boiling

2 medium carrots, grated

50 g frozen peas (~ 1/3 cup)

60 g frozen sweet corn kernels (~ 1/2 cup)

1/2 teaspoon dried thyme or oregano

1 teaspoon Dijon mustard

Black pepper

1 egg

125 g grated cheddar (~ 1 1/3 cups grated)

3 new Cornish potatoes, thinly sliced


INSTRUCTIONS

1.Grease a 9 inch cake pan or pie plate. Place the pastry sheet on the mold and gently slide it into the corner. don't be concerned if you get a couple of tears - just patch it with more paste. Let the dough rise to the edges of the pan for about 2 to three inches and stop any excess. Skewer rock bottom of the dough several times with a fork and blind roast at 190 ° C (Gas Mark 5/375 ° F) for about 20 minutes, until golden brown.

2.As the dough cooks, add the red lentils to a saucepan with many water or vegetable stock. Boil for about quarter-hour , until soft, then drain.

3.Add the cooked lentils to an outsized bowl, along side grated carrots, frozen peas, and frozen sweetcorn (you can thaw your frozen veggies first if you would like - I added frozen ones). Also add the dried thyme or oregano, Dijon mustard, and much of black pepper, and blend well.

4.Add the egg and most of the grated cheddar to a bowl (leaving a touch cheese for garnish) and blend again.

5.When the dough starts to show golden, take it out of the oven. If it's completely swollen, simply press it with the rear of a spoon. Add the lentil and cheese mixture to the bottom of the pie and garnish with thin slices of latest Cornish potatoes. Finish with the last cheese and a touch more black pepper, and return to the oven for 30 to 40 minutes, until firm and golden.