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4.5 from 2 votes

Cheesy red lentil pie with cornmeal pastry (vegetarian recipe)

Lentil pie with a wonderfully original flavour and beautifully crisp crust makes for the perfect winter warmer.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Pies and quiches
Cuisine: British
Author: Emily Leary


For the filling:350g (12.5 oz) red lentils

  • 1 tbsp olive oil
  • 1 large white onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 350 ml vegetable stock
  • 175 g mature cheddar cheese grated
  • Salt and pepper.
  • 1 eggFor the pastry
  • 150 g 5 oz salted butter, cubed
  • 225 g plain flour
  • 225 g 8 oz fine corn meal
  • 2 free range medium eggs beaten
  • Up to 45ml ice cold water


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!