Delicious rustic, nutty, wholesome pastry crust packed with savoury red lentils, pumpkin, and potatoes and flavoured with tasty nutritional yeast flakes and bay.Perfect for Thanksgiving, Harvest meals, Christmas dinner or other Autumn and Winter holiday get-to-gethers.
Course Dinner, Main Course, pack-lunch, picnic
Prep Time 30mins
Cook Time 1hr
Total Time 1hr30mins
Servings 6or 4 larger slices
Pie/flan baking tin 9 inch diameter (23cm) I used a rectangular case 13½ inch (34½cm) length by 4 in (10cm) wide.
Kitchen foil or baking parchment and baking beans
Non-stick pan with lid
Wholemeal pastry crust:
225gplain wholemeal floursieved
2tspdried mixed herbsor dried Italian herb blend
100gvegan butteror vegan margarine
130gred split lentilsrinsed
200gpumpkincan be replaced with carrot, sweet potato or butternut squash. Diced or grated
150gpotatoany variety is fine, diced into small pieces
1bay leafadd an extra one if the leaf is small
Sprinkle over filling before baking:
1tbspnutritional yeast flakesuse more if liked for extra cheesiness and savouriness
2spring onionsgreen onions, just use the dark green stalk, sliced, or replace with chives
2tspred pepper flakesor cracked black pepper or other preferred seasoning mix, such as Mrs Dash
Grease your pie dish with a little vegan butter or oil.
Add the flour, mixed herbs and salt to a bowl, stir to combine.
Using your finger tips rub the vegan butter into the flour mix until it resembles bread crumbs.
Add tablespoons of water to the mix and stir until it starts to clump together. You'll need around 6-8 tablespoons on average. Once the mix starts to clump together use your hands to press it all into a dough.
Knead for a minute or two until it is kind of smooth although this is a rustic pastry so the dough won't look completely smooth.
If your dough is too dry pat your fingers into some water and then pat the water onto the dough. If too sticky simply sprinkle a little more flour over until the dough is just right.
Preheat the oven to 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6.
Wrap the pastry with a clean tea towel, reusable food bag or even some parchment paper and place in the fridge for at least 30 minutes.
Roll out the pastry ball onto a floured surface until thin and manageable but not too thin. Drape the pastry over the rolling pin and lift up over the pastry case. Press the pastry into the case.
Use a knife to cut the pastry that overhangs the case, and mark the base all over with a fork.Cover the pastry with a piece of kitchen foil or baking parchment and baking beans.
Bake for 20 minutes. Remove the covering and bake again for 5 minutes.
Add the pumpkin, potato, celery and onion in either the oil or veggie stock for 8 minutes. Stir occasionally. Add the garlic and bay leaf, cook for 2 minutes.
Stir through the red lentils.
Pour in the hot vegetable stock, and season with salt and pepper.
Bring to the boil, lower the heat, and simmer for 20 minutes or until the potatoes are soft.
The mix will become very thick so if the potatoes are not ready after 20 minutes, pop a lid on the pan and gently cook for a further 5 minutes. If the mix begins to stick just turn off the heat and leave with the lid on until the potatoes are soft.
Remove the lid and leave the mix off the heat to dry out further for a few minutes before using to fill the pastry case.
Assemble and bake the pie:
Once the pastry is filled, sprinkle over the nutritional yeast flakes, chives and red pepper flakes.
Bake for 15-20 minutes at the same oven temperature as the pastry was cooked.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Got any leftover lentil-pumpkin mix? Pack it into a small bowl, smooth it down and sprinkle some red pepper flakes over. Now you have some delicious lentil pate! So good chilled straight from the fridge spread on toast, crackers, oatcakes or simply eat from the spoon. Also tasty along with a crispy salad.
Leftovers can be stored in the fridge on a covered plate or food container for up to 3 days. Or frozen well wrapped for up to 4 months. To defrost remove the coverings and leave in the fridge to defrost.
The pastry or/and the filling can be made in advance and stored in the fridge for a few days or frozen for up to 4 months.
Leftovers can be served hot or chilled.
Place leftovers on a baking tray and preheat the oven to the cooking temperature or reduce the heat a notch lower, and reheat for 15 minutes or until piping hot.
Pumpkin can be replaced with butternut squash, sweet potatoes or carrot.
For a faster pie use a shop bought vegan-friendly shortcrust pastry, or prepare the pastry in advance.
Not keen on nutritional yeast flakes? Replace with vegan shredded cheese or simply omit, the lentil mix is delicious enough!