Delicious hot with vegetables and gravy and cold with salad.
Serves: 6–8
Time to prepare: 15 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Vegan (with substitutions)
Ingredients
Pastry:
- 450g/1lb wholemeal flour
- 225g/8oz margarine
- Water to mix
Filling:
- 2 large onions
- 175g/6oz red lentils
- 50g/2oz margarine
- 1 level tbsp yeast extract
- Salt & pepper to taste
Instructions
- Finely grate and fry the onions in the margarine until soft.
- Wash and cook the lentils in sufficient water without them becoming too soft.
- Add the cooked onions, yeast extract and seasoning to the lentil mixture and allow to cool.
- Make up the pastry and roll out half to the size of a small Swiss roll tin, allowing the pastry to come up the sides.
- Spread the lentil mixture on to it. Cover with the remaining pastry. Seal the edges and prick the top with a fork.
- Brush with soya milk and bake in a hot oven (450°F/200°C/gas mark 8) for 40 minutes until golden brown.
- Cut into squares.
