Here’s one for the vegetarians while we’re celebrating pie week, a spiced lentil and spinach pie! This one is full of delicious flavours and you can really take advantage of the herbs and spices that are sold and produced in Dorset!
1 large onion
5 garlic cloves
1 thumb sized piece of ginger
1 tsp cumin
½ cinnamon stick
600ml veg stock
If you plan to make your own pastry, you’ll need plain flour and butter, otherwise, use a shop-bought pastry of your choice!
Begin by preparing the vegetables, the onion will need to be finely chopped, the garlic cloves will need to be grated and the ginger peeled and finely grated. You’ll also need to zest and juice the lemon.
Heat the oil in a large pan, add the onion and cook over a low heat until soft. Mix in the garlic, ginger and the spices and cook for around 1 minute. Add the lentils and the veg stock and bring to the boil. Once boiling, reduce the heat and cover, cooking for a further 20 minutes until the lentils are tender.
While this is cooking, you can heat half the butter in a separate pan. Add the spinach and cook until wilted, then drain it and add it to the lentil mixture. Stir through with the lemon zest, juice and the coriander and leave to cool.
Follow the instructions on the packaging for your pastry and assemble the pie as it recommended. Place it into the oven and bake according to the package instructions.
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