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Bacon and lentil pot pies

Recipe from: 27 July 0211

Ingredients 12
Servings 6
Time 10 mins


  • 1
    pack dry cured bacon, diced
  • 1/2
    medium onion, diced
  • 1
    olive oil
  • 2
    bay leaves
  • 2
    garlic, crushed to a paste
  • 400
    cooked lentils, drained if using a can
  • 2
    large tomatoes, skinned and chopped finely
  • 50
    red wine
  • 100
    vegetable or chicken stock
  • salt and pepper to taste
  • 1
    egg yolk
  • 1
    roll butter puff pastry, kept cold in the fridge until you need to use it.


20 mins
Preheat oven to 200°C.
In a pan on the stove, fry the bacon 'til starting to crisp. Remove and drain the oil in the pan.
Add olive oil to same pan and sauté onions. Add bay leaves.
Just as the onions start to get translucent add the garlic and tomatoes.
Cook for 2-3 minutes, stirring.
Add the bacon, wine and stock and increase heat slightly.
Allow the mixture to thicken.
Add lentils in last few minutes and stir gently.
You may need to add a little water if too thick.
Add salt and pepper and remove the pot from the heat. Remove bay leaves.
Cut out pastry tops for the mini pie pots, if using. Allow an overlap.
Fill each pot with the bacon lentil mixture till the top.
Cover each pot with pastry circles and cinch around the edges.
Brush tops with egg yolk.
Bake the pot pies according to directions on your puff pastry pack. Do monitor progress.
Serve warm.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here




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