Mexican vegetarian pie with a puff pastry lid
Recipe for the tastiest vegetarian Tex-Mex puff pastry pie.
Servings 4 servings
Calories 905kcal
Ingredients
- 1 onion, finely chopped
- 1 red pepper, diced
- 1 courgette, diced – approx. 230 g
- 4 cloves garlic, grated or crushed
- 1 sachet taco seasoning
- 4 tbsp tomato purée
- 240 g cooked green lentils (140 g dry weight)
- 1 tin kidney beans
- 1 tin sweetcorn – small tin
- 200 ml vegetable stock
- 150 g cheddar, grated
- 1 roll ready-rolled puff pastry
- Olive oil
- Salt and freshly ground pepper
To finish
- 1 beaten egg, for brushing
- Sesame seeds
Instructions
- Sweat the onion in a splash of olive oil over a medium heat until soft and translucent.
- Add the red pepper, courgette and garlic and fry for a couple of minutes more.
- Add the taco seasoning, then stir in the tomato purée and heat through for about a minute.
- Add the cooked green lentils, kidney beans, sweetcorn and stock and stir to combine, then fold in half of the cheddar and let it melt into the filling.
- Pour the filling into a pie dish and scatter the remaining cheese over the top.You can also leave it in the pan, if the pan is ovenproof.
- Cut the puff pastry into smaller pieces, – squares, triangles or whatever you prefer, and arrange them over the top of the filling.
- Brush with the beaten egg, sprinkle with sesame seeds and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for approx. 20-25 minutes.
- Let the pie rest for just under 10 minutes before serving, and serve with ice-cold crème fraîche, a fresh, crisp salad and tortilla chips.
Nutrition
Calories: 905kcal | Carbohydrates: 96g | Protein: 38g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 770mg | Potassium: 737mg | Fiber: 26g | Sugar: 10g | Vitamin A: 2045IU | Vitamin C: 58mg | Calcium: 352mg | Iron: 9mg