SAUSAGE & LENTIL PIE
Cookbook: Mag Recipe
Lentils are super healthy! Sausages, well not so much….but a combination of good and bad has never harmed anyone .
Lentils are rich in dietary fibre and protein. Men need at least 30gm to 35gm d of fibre daily, and women need 20gm to 25gm.
One cup of cooked lentils provides approximately 20gm of protein that can replace meat in a meal. And that is just another good reason as to why we should be introducing more lentils to our meals.
1 tablespoon olive oil
8 sausages (beef or any other variety you may like)
5 rindless bacon rashes , chopped
1 large leek, sliced and well rinsed of any dirt
2 cloves of garlic, crushed
Half of 1 cauliflower, remove stem and chop roughly
420g canned lentils, rinsed and drained
1 cup frozen peas
400g cherry tomatoes, sliced in half
1 cup chicken stock
3 tablespoons cornflour & 3 tablespoons water
Salt & pepper
1 tablespoon italian herb (dry)
2 sheets of puff pastry
1 egg, beaten
2 tablespoons sesame seeds
Pre heat oven to 200C
In a pan, place sausages, prick them with a fork and grill them until they are cooked through. Approx 8-10mins.
When taken out of the oven, cut them into bite size.
Cook cauliflower in the microwave for 4mins. Ensure you add a little water to the dish before you place it in the microwave. Drain and set aside.
Heat olive oil in pan, add garlic and fry for a few seconds. Add bacon and fry until bacon starts to brown. Add leek, fry for a minute. Add lentils, chicken stock , frozen peas and cooked drained cauliflower. Mix well and then add sausages. Simmer for 2-3mins.
In a small bowl add the cornflour and water. Mix vigorously until the mixture turns into liquid (no lumps)
Pour cornflour mixture in the lentil and sausage mixture and stir immediately.
Stir for a further minute, the liquid will start to thicken. Add salt and pepper and Italian dry herbs. Mix and remove from heat.
Place mixture in a deep casserole dish (25cm). Spread evenly and cover with puff pastry sheets. Brush pastry with egg and sprinkle with sesame seeds.
Bake in a 180C oven for approx 20mins or until golden and cooked through.
Allow pie to sit on bench for approx 10-15mins before cutting and serving. This will allow the mixture to set before you slice.