Harvest pie
Made with tinned ingredients, this tasty and satisfying pie is the perfect midweek meal. Recipe and image courtesy of The Kitchen Cupboard Chef by Theo A. Michaels (£14.99, RPS) Photography: Mowie Kay © RPS
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Serves: 4
Ingredients
- 500g ready-made puff pastry
- 1 egg, whisked
- 2 x 400g tin green lentils, drained and rinsed
- 400g tin baby carrots and petit pois, drained and rinsed
- 400g tin green beans, drained and rinsed
- 400g tin potato and leek soup
- 25g plain flour, plus extra for dusting
- 15g butter, diced
- 1 tsp dried mixed herbs
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp curry powder
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Cut the block of pastry in half. Roll out one half on a floured work surface to about 3mm thick. Use to line a 28x20cm baking tin, allowing the pastry to overhang the top lip of the tin.
Step 2
Line with baking parchment and baking beans and blind-bake for 20 minutes. Remove from the oven, remove the parchment and baking beans. Brush with some whisked egg. Return to oven for 5 minutes.
Step 3
In a mixing bowl, fold remaining ingredients together. Pour into tin on top of the cooked pastry. Level out with the back of a spoon. Roll out the remaining pastry to cover the top. Crimp edges to seal.
Step 4
Pierce top with a sharp knife to help the steam release. Brush with egg and season the top. Bake in the oven for 30 minutes or until golden. Leave to rest for 15 minutes.
