Our savoury Harvest Pumpkin and Lentil Pie or Flan is so deliciously easy and tasty that is a must try recipe. Instead of pumpkin you can use butternut squash, sweet potato, carrot, or even swede [turnips in Scotland!]. Our savoury pumpkin pie is perfect for vegans, plant-based diets, vegetarians, and anyone and everyone who is wanting to eat more veggie meals.
Break the butter into small dollops and add it to the flour mixture. Use your finger tips to rub the butter into the mixture until it resembles rough looking bread crumbs.
100 grams vegan butter
Add a few tablespoons of water to the breadcrumb mixture and stir with a cutlery knife until it starts to clump together. You'll need around 6-8 tablespoons of water to create a pastry dough.Once the mixture starts to clump together use your hands to press it all into a dough.
6-8 tablespoons water
Knead for a minute or two until it is smoothish 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 knead the water into the dough. If its too sticky simply sprinkle a little more flour over until the dough is just right.
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 so that it can chill and firm up.
Pre-bake the pastry:
Preheat the oven to 180 Fan, 200 Celsius, 392 Fahrenheit, or Gas 6.
Sprinkle flour over your worksurface and place the chilled pastry on the surface. Pat the dough down a little with your hands before rolling the pastry with a rolling pin into a shape that will cover your pie dish.Drape the rolled pastry over the rolling pin and lift it 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 that has been scrunched up and then unravelled. If using baking parchment you may need to use baking beans to hold the paper steady.
Bake for 20 minutes, before removing the foil and then continue to bake for 5 extra minutes. Once baked let the pastry cool for a few minutes before adding the filling.
Prepare the filling: [this step can be prepped 1-2 days in advance]
Heat the oil in a saucepan or deep skillet, and add the pumpkin, potato, celery, and onion, cook for 8 minutes, stirring occasionally. Alternatively, use ½ cup [120ml] of veggie stock instead of oil.
Add the garlic and bay leaf, cook for 2 minutes, stirring frequently.
6 cloves garlic, 1 bay leaf
Next stir through the red split lentils, before pouring in the hot vegetable stock, and season with salt and pepper.
130 grams red split lentils, 600 millilitres vegetable stock
Bring to a gentle boil. lower the heat, and simmer for 20 minutes or until the potatoes and veggies 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.
Once cooked, remove the lid if used, and leave the filling off the heat to dry out further for a few minutes before using to fill the pastry case.
Remove the bay leaf, and season with enough salt and pepper to taste.
Assemble and bake the pie:
Preheat the oven to 180 Fan, 200 Celsius, 392 Fahrenheit, or Gas 6.
Scoop the filling into the cooked pastry shell and smooth over the surface with the back of a spoon. Sprinkle over the nutritional yeast flakes, spring onions, and red pepper flakes.
1 tablespoon nutritional yeast flakes, 2 spring onions, 2 teaspoons red pepper flakes
Bake for 15-20 minutes, the pie should be heated through and piping hot. If the filling and pastry shell was chilled before baking, it may require a few more minutes baking.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Got some leftover lentil pumpkin filling? To prepare a delicious lentil pate -pack it into a small bowl, smooth it down, and sprinkle some red pepper flakes and nutritional yeast over if liked. Spread the pate on toast, crackers, oatcakes or simply eat spoonfuls!
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 2-3 months. To defrost remove the coverings and thaw in the refrigerator.
The pastry dough and the filling can be made in advance and stored in the fridge for 1-2 days before using, or frozen for 2-3 months.
Leftovers can be served reheated 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 grated carrot.
For a faster pie use a shop bought vegan-friendly shortcrust pastry or a ready-made pastry shell.
Nutritional yeast flakes can be replaced with grated vegan cheese or simply omit, the lentil mix is delicious enough.
Add extra flavours to the filling as it cooks such as - curry powder, chilli powder, paprika, or your preferred herbs and spices. Depending on your choices the dried mixed herbs can be omitted.