Curried Lentil and Vegetable Pie Recipe
Curried Lentil and Vegetable Pie Recipe
This is a great lentil pie recipe. Just fill with mixture, pop on the lids and bake until golden-brown. Yum!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion
- 2 cups vegetable stock
- 1 zucchini, grated
- 1 carrot, grated
- 2 tbsp tamari
- 3 tbsp gluten-free Worcestershire sauce (for vegetarians or vegans, ensure sauce is free from anchovies — can be purchased from major supermarkets)
- 4 tbsp wholemeal flour
- 1–2 tbsp curry powder
- 3 cups cooked lentils or 2 × 400g tins, drained
- 2 sheets vegan puff pastry (the brand Pampas is vegan)
Method
- Preheat oven to 200ºC.
- Heat large saucepan over high heat, add onion and dry sauté until brown. Add a little stock to deglaze pan. Add all other ingredients except pastry and stir well. Bring to boil, stirring regularly. When boiling, reduce heat and simmer for a few mins, stirring regularly.
- While pie mixture is coming to the boil, cut two puff pastry sheets — one into 4 large rounds for the pie base and the other into 4 slightly smaller rounds for the pie lids.
- Place pastry base rounds in 4 whole electric pie maker. Divide filling into pie bases. Place pastry lids on top. Seal lids and cook for about 7 mins until the tops are golden-brown.
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