Lentil and Spinach Pie
Ingredients
150 grams unsalted butter
300 grams plain flour
1 pinch salt
1 egg, beaten
30 grams water, cold
1 vegetable oil
3 garlic cloves
1 onion
1 tsp. ground turmeric
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. Ground Coriander
250 grams red lentils
350 grams vegetable stock, hot
300 grams spinach
0.5 lemon, zested, jucied
1 egg, beaten
1 nigella seeds
Instructions
STEP 1/10
Cut the butter into cubes and keep cold.
Peel, destem and crush the garlic.
Peel the onion and finely slice.
STEP 2/10
Lift the Cooking Chef head and fit the heat shield.
Fit the K beater to the machine.
STEP 3/10
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (butter, flour, salt) into the Cooking Chef bowl, fit the splash guard.
Mix on speed 2 for about 2 minutes.
STEP 4/10
With the machine running, add Ingredients 2 (egg, water) to the bowl.
Mix on speed 2 for about 30 seconds.
Line a clean worksurface with plastic wrap.
Transfer pastry to the worksurface and form into a ball.
Wrap with plastic wrap.
Chill in the fridge.
STEP 5/10
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Attach the Cooking Chef bowl to the machine, fit the Stir Assist Clip.
Add the first item of Ingredients 3 (oil) into the Cooking Chef bowl, fit the splash guard.
Heat at 120ºC, on speed Stir 1 for about 1 minute.
Add the remaining items of Ingredients 3 (garlic, onion) to the bowl.
Cook at 120ºC, on speed Stir 1 for about 4 minutes.
STEP 6/10
Add Ingredients 4 (spices) into the Cooking Chef bowl.
Cook at 110ºC, on speed Stir 1 for about 2 minutes.
STEP 7/10
Add Ingredients 5 (lentils) to the bowl.
Cook at 110ºC, on speed Stir 1 for about 2 minutes.
STEP 8/10
Add Ingredients 6 (stock) into the Cooking Chef bowl.
Cook at 110ºC, on speed Stir 1 for about 10 minutes until al dente.
STEP 9/10
Add Ingredients 7 (spinach, lemon zest, lemon juice) to the bowl.
Mix on speed Stir 1 for about 2 minutes.
Remove the bowl from the machin and set aside to cool.
STEP 10/10
Preheat an oven to 200ºC.
Remove the pastry from the fridge.
Cut out 2/3 of the pastry and set aside 1/3 of the pastry.
Roll out the two thirds until about 2 mm thick and larger than your pie dish.
Transfer pastry to the pie dish and line until covered, trim the edges.
Prick the base with a fork.
Retrieve the smaller, one third of the pastry.
Roll out until about 2 mm thick and the diameter of your pie dish and set aside.
Carefully transfer contents of the Cooking Chef bowl to the pie dish.
Cover with the rolled pastry.
Crimp te edges firmly to seal the two parts of the pastry.
Brush the pastry with the first item of Ingredients 8 (egg).
Using a sharp knife or fork, make an incision in the centre of the pastry to allow air to escape.
Sprinkle with the last item of Ingredients 8 (nigella seeds).
Bake for about 30 minutes at 200ºC until golden brown.
Serve.
Lentil and Spinach Pie
Ingredients
150 grams unsalted butter
300 grams plain flour
1 pinch salt
1 egg, beaten
30 grams water, cold
1 vegetable oil
3 garlic cloves
1 onion
1 tsp. ground turmeric
2 tsp. ground cumin
2 tsp. ground ginger
2 tsp. Ground Coriander
250 grams red lentils
350 grams vegetable stock, hot
300 grams spinach
0.5 lemon, zested, jucied
1 egg, beaten
1 nigella seeds
Instructions
STEP 1/10
Cut the butter into cubes and keep cold.
Peel, destem and crush the garlic.
Peel the onion and finely slice.
STEP 2/10
Lift the Cooking Chef head and fit the heat shield.
Fit the K beater to the machine.
STEP 3/10
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (butter, flour, salt) into the Cooking Chef bowl, fit the splash guard.
Mix on speed 2 for about 2 minutes.
STEP 4/10
With the machine running, add Ingredients 2 (egg, water) to the bowl.
Mix on speed 2 for about 30 seconds.
Line a clean worksurface with plastic wrap.
Transfer pastry to the worksurface and form into a ball.
Wrap with plastic wrap.
Chill in the fridge.
STEP 5/10
Retrieve, clean the Cooking Chef bowl and fit the Stir Tool.
Attach the Cooking Chef bowl to the machine, fit the Stir Assist Clip.
Add the first item of Ingredients 3 (oil) into the Cooking Chef bowl, fit the splash guard.
Heat at 120ºC, on speed Stir 1 for about 1 minute.
Add the remaining items of Ingredients 3 (garlic, onion) to the bowl.
Cook at 120ºC, on speed Stir 1 for about 4 minutes.
STEP 6/10
Add Ingredients 4 (spices) into the Cooking Chef bowl.
Cook at 110ºC, on speed Stir 1 for about 2 minutes.
STEP 7/10
Add Ingredients 5 (lentils) to the bowl.
Cook at 110ºC, on speed Stir 1 for about 2 minutes.
STEP 8/10
Add Ingredients 6 (stock) into the Cooking Chef bowl.
Cook at 110ºC, on speed Stir 1 for about 10 minutes until al dente.
STEP 9/10
Add Ingredients 7 (spinach, lemon zest, lemon juice) to the bowl.
Mix on speed Stir 1 for about 2 minutes.
Remove the bowl from the machin and set aside to cool.
STEP 10/10
Preheat an oven to 200ºC.
Remove the pastry from the fridge.
Cut out 2/3 of the pastry and set aside 1/3 of the pastry.
Roll out the two thirds until about 2 mm thick and larger than your pie dish.
Transfer pastry to the pie dish and line until covered, trim the edges.
Prick the base with a fork.
Retrieve the smaller, one third of the pastry.
Roll out until about 2 mm thick and the diameter of your pie dish and set aside.
Carefully transfer contents of the Cooking Chef bowl to the pie dish.
Cover with the rolled pastry.
Crimp te edges firmly to seal the two parts of the pastry.
Brush the pastry with the first item of Ingredients 8 (egg).
Using a sharp knife or fork, make an incision in the centre of the pastry to allow air to escape.
Sprinkle with the last item of Ingredients 8 (nigella seeds).
Bake for about 30 minutes at 200ºC until golden brown.
Serve.