Savory Lentil and Sweet Potato Pie

Embrace the wholesome flavors of this exquisite pie, where hearty red lentils and creamy sweet potatoes come together in a flaky pastry crust. Indulge in the perfect blend of savory ingredients, enhanced with hints of cumin and soy sauce, creating a delightful harmony of tastes and textures. A culinary masterpiece that can be enjoyed hot or cold, served with a side of fresh salad.

Ingredients

1	cup flour
75	g cold butter
1	teaspoon baking powder
1 ½	tablespoons cold water
1	cup red lentil
1	bay leaf
1	sweet potato, medium size (kumara)
1	onion, medium
2	teaspoons oil
2	eggs
2	tablespoons tomato paste
1	tablespoon soy sauce
1	teaspoon salt
½	teaspoon cumin
½	cup cheese, tasty grated

Instructions

• For the Pastry

  1. Combine flour and baking powder in a food processor with a metal chopping blade, pulsing to mix.
  2. Add cold butter to the processor and process.
  3. Pour in cold water and process until the dough just starts to come together.
  4. Remove the dough from the processor and lightly knead.
  5. Roll out the dough and line a 23cm flan dish. Chill while preparing the filling.

• For the Filling

  1. Place red lentils and bay leaf in a saucepan. Add enough water to cover the lentils by 2.5cm.
  2. Cook for about 20 minutes until soft and water is absorbed. Discard bay leaf and set lentils aside.
  3. Boil and mash the sweet potato (kumara) until tender. Drain and set aside.
  4. Sauté finely chopped onion in oil until translucent. Remove from heat.
  5. Beat eggs in a small bowl. Combine with lentils, onion mixture, soy sauce, tomato paste, cumin, and salt.
  6. Spoon the mixture into the prepared flan dish, smoothing the top surface.
  7. Bake at 180°C for 45 minutes until golden and set. Sprinkle grated cheese over the top after 30 minutes of baking.
  8. Serve hot or cold with a side of salad.
  9. Note: Ready-made Short Crust Pastry can be used.

Aug 17, 2024