Copyright John Paul Urizar
www.johnpaulurizar.com.au
There's something so fulfilling about making a pie from scratch and so satisfying to sit down to eat. This rustic pie takes a little time but is very easy and enjoyable to make - particularly when it's designed to look imperfect!
The true perfectionists may want to make their own lentils, but canned work just as well and remove a step from this labour of love.
Heat the olive oil in a baking tray and once hot add the pumpkin, garlic, rosemary and mushrooms. Toss through and place in the oven to roast for 15 - 20 minutes.
Steam the green beans for 4 minutes then drain and refresh in cold water.
Set the veggies, lentil and bean aside to cool.
Mix the miso with water to a smooth paste and combine in a bowl with the lentils and veggies.
Roll the pastry out and place on a pizza stone or lined baking tray. Fill the middle of the pastry with the lentils and veggies then fold it up and over the edges to form a rustic looking pie.
Bake in the oven for 20 - 25 minutes.
Note: Lentils are easier to digest than many other legumes. They have a very low GI and can help control rapidly fluctuating blood sugar levels.
Makes 6 servings
| Prep Time: | 40 mins |
| Cooking Time: | 25 mins |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1555 kj |
| Calories | 372 kcal |
| Fat | 14.9 g |
| Saturated Fat | 1.5 g |
| Total Carbohydrate | 37.6 g |
| Total Protein | 13.2 g |
| Fibre | 8.1 g |
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