creamy squash and Puy lentil pie
Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.
This effortless pie looks rustic, tastes like autumn and takes just 30 minutes to put together – perfect for midweek suppers that all of the family will love. Many brands of pre-made filo pastry contain vegetable oil instead of butter, making it suitable for vegans, but do check the label before you buy. Serve with mashed potatoes and freshly steamed broccoli, or a green salad for a lighter option.
1 tbsp sunflower oil
1⁄2 butternut squash, peeled, deseeded and cut into 2cm (3⁄4in) dice
1 red onion, diced
1 tsp dried sage
2 garlic cloves, crushed
1 x 400g (14oz) can of Puy lentils (or use vacuum-packed), drained and rinsed
200ml (3⁄4 cup) soya single (light) cream
2 sheets of filo pastry (ensure dairy-free)
generous pinch each of sea salt and black pepper
Frozen butternut squash also works well in this recipe, but do make sure that the chunks are softened in the pan before cooking the pie in the oven.
Heat the oil in a large pan, add the butternut squash and onion and cook over a medium-high heat for 8–10 minutes until the squash begins to soften. Add the sage and garlic and cook for a further 2–3 minutes.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.
Stir the lentils into the pan, then pour in the soya cream and season with sea salt and plenty of black pepper. Stir to distribute then transfer to a deep pie dish.
Tear the sheets of filo pastry into strips, then arrange them over the top of the pie filling, scrunching and positioning them randomly until the top is covered.
Bake in the oven for 15 minutes until the filo pastry becomes golden.
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