Friday, November 13, 2015

Rustic Vegan Lentil Pie

Ok so it's not the most attractive pie ever and it's no surprise that I am not the greatest pie maker, But really to me it's the taste that matters not the look, and believe me this tastes wonderful.

Ingredients Pastry
2 cups Plain Flour
1/2-1 cup Ice Water
3/4 cup cold firm vegan Butter
1/2 tsp Salt

In a large bowl add the flour and firm butter and salt using a knife cut through the flour till the butter breaks up and starts to mix in to the flour to form crumbs, try not to use your hands as they will melt the butter and you wont get a nice flaky pastry.
Once the butter is mostly combined start adding the water a bit at a time... it might require only 1/2 cup of water not a full cup, mix it through till it is still slightly dry and form a rough ball trying not to get it too warm with your hands, and wrap it in plastic wrap and refrigerate for 30mins-1hr.

Ingredients Filling 
3+1/2 cups Soaked Lentils
1+1/2 Onions diced
2 Cloves Garlic minced
2 Tbsp Nutritional yeast
2 Tbsp vegan Beef stock powder
1 Tbsp Tamari/Soysauce
3 Tbsp Tomato Paste
1 Tbsp Potato Starch/Corn Starch
3 cups Water

The filling can be made ahead of time or at this point, In a saucepan add the onions in a small amount of oil and cook till tender add the garlic and cook for 2 mins.
Add the lentils and cook for 5 mins stirring now and then, add the tomato paste, nutritional yeast, stock, soy sauce and potato starch and cook stirring for a further 4mins to cook the flour taste out.
Add the water now and cook down till most of the liquid is evaporated out and has thickened, You may want to add a small amount more liquid so it doesn't go dry turn off the stove and put a lid on it and let it sit for 20 mins till it cools slightly.

Preheat oven to 170C and lightly spray a spring form pan, On a clean dry floured surface cut the pastry in to two, 3/4 for the bottom and 1/4 for the top, Quickly roll out the bottom half big enough to fit the base and sides of the pan, place it into the pan pressing lightly into the pan if any holes form just use any excess that may be over the edge and press it in to fill the spots (if any) Pour the filling in and roll the top half of pastry and place it on the top, cut any major excess hanging over and be as creative as you like with the edges....this is rustic so doesn't have to be perfect ;) 
Put steam holes in the top and brush with non dairy milk or butter melted or even spray oil and bake for 45mins-1hr or till the top looks golden and sounds hollow when tapped.  Enjoy!  =)

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