Ingredients for Sweet Potato Kumara And Lentil Pie
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 tsp baking powder
- 1/2 cup ice water
- Red Lentil
- 1 bay leaf
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- 2 large eggs
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- Salt to taste
- 1 tsp ground cumin
- 1/2 cup grated cheddar cheese (optional)
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How to Make Sweet Potato Kumara And Lentil Pie
- Preheat oven to 180°C (350°F).
- **Make the Pastry:**
- Combine flour and baking powder in a food processor. Pulse to combine.
- Add cold butter and pulse until mixture resembles coarse crumbs.
- Gradually add ice water, pulsing until dough just comes together.
- Turn dough out onto a lightly floured surface and knead gently.
- Roll out dough and use to line a 23cm flan dish. Chill for at least 30 minutes.
- **Make the Filling:**
- Cook lentils with bay leaf in a saucepan with enough water to cover by 2.5cm. Simmer for 20 minutes, or until tender. Remove bay leaf.
- Boil sweet potatoes until tender. Drain and mash.
- Sauté chopped onion in olive oil until softened and translucent.
- Whisk eggs in a bowl.
- In a large bowl, combine cooked lentils, mashed sweet potatoes, sautéed onions, eggs, soy sauce, tomato paste, cumin, and salt.
- Pour filling into the chilled pastry crust.
- Bake for 45 minutes, or until golden brown and set.
- During the last 30 minutes of baking, sprinkle with grated cheese (optional).
- Let cool slightly before serving hot or cold with a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
15g
Fat
65g
Carbs
21g
