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Spicy beef and lentil pie
Spicy beef and lentil pie
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Spicy family meat pie by MasterChef Rose Adam - a must-try recipe!
Ingredients:
  • 250g unsalted butter
  • 500g flour
  • 4.80 gm salt
  • 3 egg yolks
  • 80ml iced water
  • 110g dried green lentils
  • 150g middle bacon, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 fennel bulb, trimmed, finely chopped
  • 150g mushrooms, roughly chopped
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 400g 4 Star Beef Mince
  • 500ml (2 cups) chicken stock
  • 1 tsp ground pepper
  • 2 lemons, zested
  • 125.00 ml chopped flat-leaf parsley
  • 1 free range egg, lightly beaten
  • 1.50 gm white sesame seeds
  • 250.00 ml yoghurt
  • 20.00 ml chopped parsley
  • 1 lemon, zested
  • 1 tsp ground coriander, toasted
  • 2.50 gm ground cumin, toasted
Instructions:
  • Preheat the oven to 200°C.
  • In a food processor, blend together butter, flour, and salt until you have fine breadcrumbs. Gradually add egg yolks one by one and water, pulsing until the dough forms.
  • Divide the pastry into two parts - roll out two-thirds of it on a lightly floured surface to 3mm thickness for the bases and the remaining one-third to 2mm thickness for the pie tops. Place both pieces on baking trays lined with baking paper and chill in the refrigerator for 30 mins.
  • Take the pastry out of the fridge and cut out 4 circles to line the bases of 4 x 10cm loose based pie tins. Line the tins with the pastry, cover with baking paper, fill with baking beans, and bake for 20 mins. Once baked, take it out, remove the beans, and let it cool.
  • Cook lentils in boiling water for 20 minutes or until almost tender. Drain and set aside.
  • In a saucepan over medium heat, sauté bacon, onion, garlic, carrot, fennel, and mushrooms in oil until softened. Stir in cumin and coriander for 2 mins. Add mince and cook, breaking up lumps, until browned. Stir in stock, lentils, pepper, lemon zest, and parsley. Simmer for 20 mins until liquid is absorbed but mixture is moist. Cool before serving.
  • Preheat the oven to 220°C. Divide the mixture among the prepared pie cases. Cut out 4 circles from the remaining pastry to cover the pies completely. Seal the edges by pressing them together. Brush the tops with egg wash and sprinkle sesame seeds over them. Bake the pies for about 15 minutes until the pastry turns golden brown.
  • Prepare a flavorful sauce by combining yogurt, fresh parsley, zesty lemon zest, fragrant coriander, and warm cumin. Top the pies with a generous spoonful of the sauce before serving.

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