Italian Meat Recipes - Red Lentil Pie (Pasticcio di Lenticchie Rosso) Recipe

Ingredients

• 2 onions, sliced 400 g/1lb/4 cups minced (ground) beef

• 150 g/5 oz/2/3 cup margarine

• 100 g/4 oz/2/3 cup red lentils

• 2 garlic cloves, crushed

• 200 g/7oz/1 small can tomatoes

• 5 ml/1 tsp chopped fresh thyme

• 90 ml/6 tbsp beef stock

• 100 g/4 oz/1 cup hard cheese, grated

• 1 egg, beaten

• 225 g/8 oz/2 cups plain (all-purpose) flour

• Salt and freshly ground black pepper

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Method:

1. Cook the onions and minced beef in 15 g/1/2 oz/1 tbsp of the margarine for 5 minutes and add the lentils and garlic.

2. Add the canned tomatoes, fresh thyme and stock and bring to the boil. Simmer for 20 minutes. Continue cooking over a high heat to evaporate the liquid.

3. Remove the pan from the heat and allow to cool, stirring in the cheese and half the egg. Season to taste.

4. Put the flour into a bowl and work in the remaining margarine until the mixture resembles breadcrumbs.

5. Season and add about 45 ml/3 tbsp water. Form into a soft dough and chill for 30 minutes.

6. Preheat the oven to 200°C/400°F/gas mark 6. Roll out half the pastry and line a 20 cm/8 in pie dish.

7. Spoon in the beef mixture and cover with the remaining pastry.

8. Seal the edges of the pie and glaze with the remaining egg. Bake for 35 minutes until the pastry is golden brown.