Vegetarian Stargazer Pie
Ingredients
Serves 6
-
For the Pastry
- 100g Butter
- 150g Spelt Flour
- 125g Cornmeal
- 60ml Cold Water
- 1 Tbsp Olive Oil
- 25g Melted Butter
- 1 Egg
-
For the Filling
- 250g Brown Lentils
- 2 Cloves Garlic
- 1 Onion
- 2 Carrots
- 100g Turnip
- 100g Swede
- 6 Button Mushroom
- 100g Peas
- 2 Salad Tomatoes
- 1 Tsp Finely Chopped Rosemary
- 1 Tbsp Olive Oil
- 15g Butter
- 175g Mature Cheddar Cheese
- 1 Egg
- 25ml Milk
- Salt & Pepper
Method
- Preheat the oven to 180c/gas mark 4, for the pastry place the spelt flour
& cornmeal into a mixing bowl & add the butter. Rub together until it resembles
breadcrumbs.
- Add the egg & water, mix together until a smooth dough is formed, cover
with cling film & chill for 20 minutes in the fridge.
- Place the lentils into a pan & cover with water, bring to the boil &
reduce to a simmer for 20-25 minutes until cooked through.
- Finely dice all of the vegetables, heat the olive oil & butter in a heavy
based pan & add the vegetables. Cook slowly for 15 minutes before adding the
finely chopped garlic & rosemary.
- Continue to cook the mixture for a further 5 minutes before adding the peas,
tomatoes & grated cheese.
- Season the mixture well & allow to cool for 10-15 minutes, lightly grease
& flour the pie dish.
- Roll out ½ of the pastry, use this to line the pie dish & add the
filling.
- Roll out the remaining pastry & cover the pie, use any remaining pastry
& a star shaped cutter to make decorative stars.
- Beat together the egg & milk to make an egg wash, brush the top of the
pie with the egg wash & arrange the stars neatly on top of it, brush the stars
with egg wash & make a small hole in the centre of the pie using a skewer to
allow the steam to escape.
- Bake the pie in the preheated oven for 35-40 minutes until the pastry is golden
brown & crisp, allow the pie to rest in the dish for 10 minutes before removing
it & slicing into 6-8 pieces.
- Serve with mashed potatoes & seasonal vegetables.
