Green lentils, golden-browned mushrooms and leek make a hearty filling with thyme, mustard and lemon. A crisp layer of puff pastry turns it into a complete meal; serve with a fresh green salad.
This pie is all about the contrast between a soft, savory filling and a light, flaky crust. Green lentils hold their shape after cooking and give the pie some bite. Mushrooms bring a deep, earthy flavor; leek adds a touch of sweetness, and thyme gives it a herby note. Mustard adds a kick, while lemon zest keeps everything fresh. Together, these flavors make a filling that’s hearty without becoming heavy or bland.
The lentils and mushrooms need different kinds of attention as they cook. Cook the lentils until just tender and drain them well: if they’re too soft, they’ll fall apart when you mix the filling. Cook the mushrooms in a large, hot pan and give them time to release their moisture and then brown. An overcrowded pan will steam them rather than brown them, so cook them in two batches if needed. Simmer the stock with the vegetables until the mixture is thick. This matters because a wet filling will make even a puff-pastry topping soften more quickly.
Leek is usually easy to find in the cooler months, while cultivated mushrooms are available year-round. Chestnut mushrooms give a slightly firmer, fuller result than white mushrooms. You can replace some with oyster mushrooms or shiitake, but keep the total amount roughly the same. Brown or green lentils work well; red lentils cook down more quickly and are less suitable. For a plant-based version, use puff pastry made without butter and brush it with plant-based milk. Most ready-made stock is suitable, but check the label if this matters to you.
A baking dish about 20 to 22 centimeters across gives enough room for a generous layer of filling and a puff-pastry lid. Keep the pastry cold until just before using it and cut a few small slits in the top to let steam escape. The pastry doesn’t need to be pressed all the way to the edge of the dish: a loose edge turns beautifully crisp in the oven. Let the pie rest for a few minutes after baking so the filling firms up a little before serving.
Serve the pie with leafy greens and a simple oil-and-vinegar dressing. The fresh, slightly sharp note helps balance the rich lentils and mushrooms. Once cooled, leftovers can be covered and stored in the fridge for up to two days; reheat them thoroughly in the oven. The crust may not be as light and flaky as it is fresh from the oven, but it will still be delicious.
Preheat the oven to 200 °C (top and bottom heat). Rinse the lentils and put them in a pan with the water. Bring to a boil and simmer gently for 20–25 minutes, until tender but still holding their shape. Drain.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high to high heat. Cook the mushrooms for 6–8 minutes until golden brown, in two batches if needed. Transfer them out of the pan.
Add the leek to the same pan and cook for 4 minutes, until softened. Add the garlic and thyme and cook for 1 minute. Stir in the stock, mustard and lemon zest.
Add the cooked lentils and browned mushrooms. Simmer gently for 5–8 minutes, stirring occasionally, until the filling is thick and there is no thin layer of liquid at the bottom of the pan. Season with salt and pepper.
Spoon the filling into a 20–22 cm baking dish and smooth the top. Lay the puff pastry over it and trim away any excess around the edge. Cut a few small slits in the pastry to let steam escape and brush with plant-based milk.
Bake the pie for 25–30 minutes, until the puff pastry has risen and turned golden brown. Meanwhile, toss the greens with the apple cider vinegar and 1 tablespoon of olive oil. Let the pie stand for 5 minutes and serve with the salad.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.