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Kale + Bean Pot Pie
This delicious pot pie is a brilliant winter warmer with hardy greens, lentils and beans combined with redcurrant jelly and mustard. Yum!
Ingredients
Ingredients
- olive oil, plus extra
- leeks, halved + sliced
- rosemary, leaves picked + chopped
- salt + pepper
- cavolo nero or curly kale, stalks removed + leaves chopped
- tin of green lentils, drained + rinsed
- tin of cannellini beans, drained + rinsed
- vegan single cream
- wholegrain mustard
- redcurrant jelly, see notes
- block of vegan puff pastry, or gluten-free pastry
- plain flour, for dusting (or gluten-free flour)
Method
- 1
Heat 3 tablespoons of oil in a deep pan. Add the leeks and rosemary along with pinches of salt and pepper, then cook covered with a lid for 10 minutes or until softened. If the leeks start to catch, add a splash of water.
- 2
Remove the lid, add the cavolo nero or kale with a splash of water and fry for around 5 minutes or until wilted. Then stir in the lentils, beans, cream, mustard, redcurrant jelly and leave to one side to cool fully.
- 3
Preheat the oven to the oven to 180°C fan / 400°F.
- 4
Cut 2/3rds of the pastry from the block. Roll into a large circle (about 27cm / 11”) on a lightly floured surface and use it to line the base and sides of a 22cm / 9” pie tin or dish. Sprinkle 1 tbsp of plain flour across the base.
- 5
Spoon in the cooled filling. Roll the remaining 1/3rd of the pastry block into a circle large enough to cover the pie. Crimp the edges together. Make two cuts to allow the heat to escape. Brush with oil and bake for 40-45 mins or until the pastry is golden and the filling is hot through.
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