Cheesy red lentil pie with cornmeal pastry

This cheesy red lentil pie is the most comforting thing you'll eat this week!

My recreation of the protein-rich recipe comes pretty close to the warming, delicious flavours I remember, but has a rather special cornmeal pastry that I developed in another recent experiment. As a family, we now prefer it over traditional shortcrust for pies like this.

Red lentil pie was my mum’s signature dish when we were little. I have fond memories of the smell wafting through from the kitchen after school.

Lots of people expect not to like lentils, but I wholeheartedly recommend trying this recipe – even my meat-eating husband, son and daughter wolf it down and every one of them asks for seconds.
Here’s what to do.

Instructions

To make the filling

An hour or two before you start cooking, rinse the lentils well and then leave them in warm water to soak.

Warm the oil in a large saucepan over a low heat, then add the onion, garlic and oregano and fry until soft.

Drain and rinse the lentils and add to the pan.

Stir in the stock and turn up the heat. As soon as it boils, turn down to a simmer, cover and leave for 10 minutes – the lentils should absorb all of the liquor and turn soft and pale.

Take off the heat, stir in the grated cheese, season to taste.

Once the mixture has cooled a little, stir in one beaten egg then leave to cool completely.

To make the pastry:

Put the flour, cornmeal and cold, cubed butter into a bowl and rub into a crumb.

Add ¾ of the beaten eggs (keeping ¼ back for later) and cut into the crumb with a round knife.

Add the water a little a time until you can press the mix together to get a manageable dough.

Bring together and knead into smooth ball, wrap in clingfilm and put in the fridge for 15 minutes.

To assemble:

Preheat the oven to 200C/390F (180C/355F fan). Grab your chilled pastry and cut off one third, which you can rewrap. Roll the larger piece of dough out on a floured surface and until your disc is about 30cm wide.

Line a 23 cm nonstick quiche tin with the pastry and set aside, leaving the overhang untrimmed.

Tip the cooled red lentil filling into the pastry-lined dish and brush the exposed pastry edges with water.

Roll out the remaining pastry to form a disc just a couple of centimetres wider than you tip and place on top.

Press the edges with a fork to seal, then trim away any excess pastry.

Brush the top with the beaten egg you reserved earlier, then make a couple of slits in the centre with the end of a sharp knife.

Bake for 40 minutes until golden brown and cooked through.

Allow to cool a little before cutting into slices. Enjoy!

Fancy trying it? Let me know if you do! Here’s the recipe in printable form.

Print Recipe

4.6 from 7 votes

Cheesy Red Lentil Pie with Cornmeal Pastry Recipe

Lentil pie with a wonderfully original flavour and beautifully crisp crust makes for the perfect winter warmer.

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Pies and quiches

Cuisine: British

Diet: Vegetarian

Servings: 8 slices

Author: Emily Leary

Ingredients

For the filling

• 350 g (12.3 oz) red lentils
• 1 tbsp olive oil
• 1 large (1) onion finely chopped
• 2 cloves garlic minced
• 1 tsp dried oregano
• 350 ml (11.8 floz) vegetable stock
• 175 g (6.2 oz) mature cheddar cheese (sharp cheddar) grated (vegetarian if required)
• 1 pinch salt and black pepper
• 1 medium free range eggs

For the pastry

• 150 g (5.3 oz) salted butter cubed
• 225 g (7.9 oz) plain white flour (all purpose flour)
• 225 g (7.9 oz) fine corn meal
• 2 medium free range eggs beaten
• 45ml ice cold water (Up to)

Instructions

To make the filling

• An hour or two before you start cooking, rinse the lentils well and then leave them in warm water to soak.
• Warm the oil in a large saucepan over a low heat, then add the onion, garlic and oregano and fry until soft.
• Drain and rinse the lentils and add to the pan.
• Stir in the stock and turn up the heat. As soon as it boils, turn down to a simmer, cover and leave for 10 minutes – the lentils should absorb all of the liquor and turn soft and pale.
• Take off the heat, stir in the grated cheese, season to taste.
• Once the mixture has cooled a little, stir in one beaten egg then leave to cool completely.

To make the pastry

• Put the flour, cornmeal and cold, cubed butter into a bowl and rub into a crumb.
• Add ¾ of the beaten eggs (keeping ¼ back for later) and cut into the crumb with a round knife.
• Add the water a little a time until you can press the mix together to get a manageable dough.
• Bring together and knead into smooth ball, wrap in clingfilm and put in the fridge for 15 minutes.To assemble
• Preheat the oven to 200C/390F (180C/355F fan). Grab your chilled pastry and cut off one third, which you can rewrap. Roll the larger piece of dough out on a floured surface and until your disc is about 30cm wide.
• Line a 23 cm nonstick quiche tin with the pastry and set aside, leaving the overhang untrimmed.
• Tip the cooled lentil filling into the pastry-lined dish and brush the exposed pastry edges with water.
• Roll out the remaining pastry to form a disc just a couple of centimetres wider than you tip and place on top.
• Press the edges with a fork to seal, then trim away any excess pastry.
• Brush the top with the beaten egg you reserved earlier, then make a couple of slits in the centre with the end of a sharp knife.
• Bake for 40 minutes until golden brown and cooked through.
• Allow to cool a little before cutting into slices. Enjoy!

Video

Nutrition

Calories: 636kcal | Carbohydrates: 71g | Protein: 25g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 125mg | Sodium: 478mg | Potassium: 607mg | Fiber: 17g | Sugar: 3g | Vitamin A: 887IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 6mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Pin this red lentil pie

Try these great pie recipes next

Cheesy Leek and Potato Pie Recipe

This is a gorgeous potato, leek and cheese pie with a flaky pastry top. It's quick to make, ultra comforting, and the cheese sauce is extra tasty and simple thanks to melty, tasty Primula Cheese.

Get the recipe

Creamy Tofu and Vegetable Vegan Mini Pies Recipe

Creamy, protein packed pie with juicy veg and flaky pastry...and it's all totally plant based! These tofu and vegetable vegan mini pies are everything you could possible want from a pie.

Get the recipe

Mini Vegetarian Lasagne Pies Recipe

These lasagne pies are exactly what you'd expect them to be: a single-serving of lasagne in a pastry cases. Easy to make and delicious.

Get the recipe

Rosemary Goat’s Cheese Tarts with Sliced Pear Recipe

Perfectly buttery pastry encases a rich, flavour-packed goat's cheese and rosemary filling, topped with delicately sliced pear. 

Get the recipe

Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

Grab your copy!