Bacon and lentil pot pies

6 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Lovely warm little pastries filled with comfort.

By Food24 July 27 2011
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1 bacon — dry cured, diced
1/2 onion — medium
2 bay leaves
2 garlic — cloves, crushed to a paste
400 g lentils — cooked
2 tomatoes — large, peeled and finely chopped
50 ml wine — red
100 ml stock — vegetable or chicken
salt and freshly ground black pepper — to taste
1 eggs — yolk only
1 puff pastry — butter
Tap for ingredients
Tap for ingredients

Method:

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



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.