|Close up of my Red Pepper and Lentil Jalousie|
I was at a New Year's Eve party last night, at my brother's and, due to sickness and domestic crisis, found myself the only veggie. My brother had made two pots of chilli; one meat, one veggie , and so it fell to me to eat plenty of the veggie one! He'd asked me to make and bring a pie that he's had many times at my house. It's a real crowd- pleaser , even for quite hardened meat-eaters. I got it from the Christmas 2005 edition of BBC GF Vegetarian magazine, and the page is all torn and stained, as so many favourite recipes are. Here's the recipe:
Red pepper & lentil jalousie
Serves 6 – according to the recipe but if you are serving as part of a buffet, you can feed double that.
1 tbsp olive oil
1 onion, finely chopped
2 sticks celery, finely chopped
300ml/1/2pt vegetable stock
1 tbsp sundried tomato paste
1/2 tsp yeast extract
1 red pepper, deseeded and finely chopped
85g/3oz fresh breadcrumbs
15g pack coriander, chopped
5OOg pack puff pastry, thawed if frozen
1 medium egg, beaten
1 Heat the olive oil in a large pan and fry the onion
and celery for 3 – 4 mins until softened. Stir in the
lentils, vegetable stock, sundried tomato paste and
yeast extract, then bring to the boll. Cover and
simmer over a very low heat for 15-20 mins until
nearly all the liquid has been absorbed. Allow to
cool slightly. Stir in the red pepper, breadcrumbs,
coriander and seasoning.
2 Heat oven to 190C/fan 170C/gas 5. Cut the
pastry in half and roll out one piece on a lightly
floured surface to an 18cm x 32cm/7in x12 1/2in
rectangle. Place it on a lightly oiled baking sheet
and spoon the red lentil mixture down the centre,
leaving a 2.5cm/1 in border-Brush the pastry edges
with beaten egg.
3 Roll out the remaining pastry to make a 20cm
x 34cm/8in x 13'/2in rectangle. Fold lightly in half
lengthways and cut slits through the folded edge,
2.5cm/1 in apart, but leaving a 2.5cm/1 In border.
Unfold the pastry and place over the red lentil
mixture to cover. Press together the edges of the
pastry to seal. Knock up the edges using a knife,
held horizontally, to mark flaky layers (this helps to
seal it and make it rise evenly). Flute the edges of
the pastry and brush with the beaten egg. Bake for30-35 mins until golden.