Facebook Vegetable and Lentil Pot Pies with Tomato Chutney Recipe | The Spice Tailor
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Vegetable and Lentil Pot Pies with Tomato Chutney

Everyone loves a pot-pie, but when you are vegetarian, you often miss out on the protein. These little vegetable pies have lentils which slightly break up into the creamy sauce adding a lovely, velvety background warmth to the filling. You can use either shot-crust pastry or puff pastry for the lids, we have tried both and both are delicious! The tomato chutney on the side is really flavourful and adds a fruity, tangy tomato contrast to the pies - and you will want to keep the rest in the freezer for another day! Makes 3 main course ones or 4 small starter portions.
  • 3serves
  • 10mins prep
  • 35mins cook
Everyone loves a pot-pie, but when you are vegetarian, you often miss out on the protein. These little vegetable pies have lentils which slightly break up into the creamy sauce adding a lovely, velvety background warmth to the filling. You can use either shot-crust pastry or puff pastry for the lids, we have tried both and both are delicious! The tomato chutney on the side is really flavourful and adds a fruity, tangy tomato contrast to the pies - and you will want to keep the rest in the freezer for another day! Makes 3 main course ones or 4 small starter portions.
Made with
Classic Lentil Tarka Daal

Classic Lentil Tarka Daal

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Ingredients

  • 1 pack of The Spice Tailor Classic Lentil Tarka Daal (lentils included)
  • 1 pack ready-rolled shortcrust or puff pastry
  • 80g broccoli, cut into small florets
  • 80g courgette, cut into small cubes
  • 50g chestnut mushrooms, cut into quarters
  • 80g sweet potatoes, cut into small cubes
  • 75g frozen peas
  • 150-175ml vegetable stock
  • 3 tbsp. double cream
  • 1 tbsp. chopped parsley
  • 1 egg, beaten
  • 1 tbsp. veg oil
  • Salt to taste

Tomato Chutney
(Keep aside the spice sachet and small sauce pouch from the daal kit for this).

  • 1 tsp. vegetable oil
  • 2 ripe medium tomatoes, chopped (skinned if possible)
  • ¾ tsp. white wine vinegar, or to taste
  • 2 tsp. sugar, or to taste
  • Salt to taste

Method

  1. For the filling, heat the oil in a pan and sauté the sweet potatoes for 3-4 minutes.
  2. Add the broccoli, courgettes, mushrooms, the lentils from the large pouch in the kit and the stock. Bring to a simmer cook for another 5-6 minutes, or until the vegetables are just cooked. Stir often to help the lentils break down into the stock.
  3. Add the peas, the double cream and parsley and stir well. The sauce should be lightly creamy. Season to taste as needed and take off the heat. The sauce will thicken as it sits.
  4. Divide the mixture into 4 small or 3 large sized ramekins and leave to cool.
  5. Cut out pastry discs bigger than the ramekins and egg-wash the rims of the ramekins. Place the pastry discs over the ramekins and press gently around the rims. If using shortcrust pastry, trim off the excess pastry, crimp around the edges and prick a hole in the middle of the pie.
  6. Egg wash the pastry and repeat with the other pies. We like a double egg wash for a little extra golden finish.
  7. Place onto a baking tray and bake in a preheated oven on 190°C for 20-25 minutes, or until golden brown.

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