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Serves 4
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups canned green lentils
1 clove garlic, crushed
1 tsp. turmeric
1 tsp. salt
1 tsp. black pepper
1 cup cardoons, peeled and diced
1/4 cup milk to seal and glaze
METHOD:
Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine lentils, garlic, turmeric, salt, black pepper and cardoon chunks. Mix well.
Moisten edges of pastry base with half the milk. Spoon in the lentil mixture. Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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