Vegan mushroom and lentil pie with olive oil pastry
A rich mushroom and green lentil pie in a tender olive oil pastry. Completely vegan and free from egg, dairy and nuts.
- Time1 hr 20
- LevelMedium
- Costabout £0.92 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Mix the flour, 100 ml oil and cold water to a soft dough. Wrap and chill for 20 minutes.
20 min - 2
Heat the 1 tbsp oil in a pan and cook the onion for 5 minutes. Add the mushrooms and cook for 8 minutes until browned.
13 min - 3
Stir in the garlic and purée, then the lentils and stock. Simmer for 10 minutes.
10 min - 4
Mix the cornflour with 2 tbsp cold water, stir in and cook for 2 minutes until thick. Stir in the seeds. Cool a little.
- 5
Heat the oven to 200°C (180°C fan). Roll out two thirds of the dough and line a 22 cm pie dish. Fill, then lid with the rest. Seal, slit the top, brush with gluten free oat milk.
- 6
Bake for 35 minutes until golden. Rest for 10 minutes before cutting.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.