- 550g wholemeal spelt flour
- 180ml water
- 3 tbsp EVO oil
- A pinch of salt
- 1 1/2 tsp dried yeast
- 100g (dry weight) small green lentils, soaked for 6-8 hours
- 200g chopped spring greens
- 1 clove garlic
- 1 onion
- 1 tsp finely chopped hot chilli (optional)
- 2 tsp rosemary leaves
- 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- Boiling water – as necessary (see below)
- Soy sauce or salt to taste
Step by Step Instructions
Mix the dough ingredients and leave to rise covered in a warm place for 90 mins.
In the meantime, rinse the soaked lentils, place them in a pan, add some boiling water just enough to cover the lot, and cook for 10 mins, stirring occasionally.
Add the rest of the ingredients for the filling, except soy sauce/salt, stir well and cook for further 8-10 mins until the lentils are soft and the water has evaporated.
Add soy sauce/salt.
Roll out the dough, place the filling in the centre, and fold the dough pinching the edges to seal the pie.
Bake in a preheated oven at 200ºC/390ºF for 15-20 mins.
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