Lentil and Spinach Pie

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    494
based on 25 ratings

A curried lentil and spinach shortcrust pie. Serve with roasted vegetables and spoonful of mango chutney for an interesting twist.

recipe updated Dec 27, 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    150 g
  • Egg icon
    Egg
    2
  • Water icon
    Water
    30 g
  • Onion icon
    Onion
    1
  • Vegetable stock icon
    Vegetable stock
    350 ml
  • Lemon icon
    Lemon
    ½
  • All purpose flour icon
    All purpose flour
    300 g
  • Salt icon
    Salt
    1 pinch
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    3
  • Ground turmeric icon
    Ground turmeric
    1 teaspoon
  • Ground cumin icon
    Ground cumin
    2 teaspoons
  • Ground ginger icon
    Ground ginger
    2 teaspoons
  • Ground coriander icon
    Ground coriander
    2 teaspoons
  • Red lentils icon
    Red lentils
    250 g
  • Spinach icon
    Spinach
    300 g
  • Nigella seeds icon
    Nigella seeds
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Round pie dish - 30cm (12")

Step preview

  1. Attach the K-Beater
  2. Add unsalted butter, all purpose flour and salt to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 2 min, Speed 2
  5. Add egg and water to the Cooking Chef XL Bowl while machine is running
  6. Mix with splashguard fitted - 30 sec, Speed 2
  7. Line a clean work surface with plastic wrap
  8. Transfer pastry to work surface
  9. Form into a ball
  10. Wrap with plastic wrap
  11. Chill in fridge and continue
  12. Clean Cooking Chef bowl
  13. Attach the Stir Tool and Stir Assist Clip
  14. Add vegetable oil to the Cooking Chef XL Bowl
  15. Heat with splashguard fitted - 1 min, 120°C, Stir 1
  16. Then add garlic clove and onion to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted - 4 min, 120°C, Stir 1
  18. Then add spices to the Cooking Chef XL Bowl
  19. Cook with splashguard fitted - 2 min, 110°C, Stir 1
  20. Then add red lentils to the Cooking Chef XL Bowl
  21. Cook with splashguard fitted - 2 min, 110°C, Stir 1
  22. Then add vegetable stock to the Cooking Chef XL Bowl
  23. Cook with splashguard fitted until al dente - 10 min, 110°C, Stir 1
  24. Then add spinach and lemon to the Cooking Chef XL Bowl
  25. Mix with splashguard fitted - 2 min, Stir 1
  26. Remove the bowl from the machine and set aside to cool
  27. Pre-heat oven - 200°C
  28. Remove the pastry from the fridge
  29. Cut two thirds
  30. Roll out until 2mm thick
  31. Transfer pastry to round pie dish
  32. Line until covered and trim the edges
  33. Retrieve the smaller, one third of pastry
  34. Roll out until 2mm thick then set aside
  35. Transfer content of Cooking Chef XL Bowl to round pie dish carefully
  36. Cover with the rolled pastry
  37. Crimp the edges firmly to seal the two parts of pastry
  38. Brush with egg
  39. Using a sharp knife or fork, make an incision in the centre of the pastry to allow air to escape
  40. Sprinkle with nigella seeds
  41. Bake until golden brown - 30 min, 200°C
  42. Serve
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