Lentil and vegetable pot pie

Ingredients

For 1 serving

• Cooked lentils150 g
• Puff pastry35 g
• Carrots1
• Celery1
• Button mushrooms100 g
• Tomato passata80 g
• Extra virgin olive oil1 teaspoon
• Rosemary2 g
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Peel the carrot and wash the celery, then chop both finely. Clean the button mushrooms with a damp cloth and slice them.
2. Heat the oil in a saucepan over medium heat, add the carrot and celery and cook for 5 minutes, until soft; add the mushrooms and cook for 3 minutes, until they release their liquid.
3. Add the drained cooked lentils, tomato passata, chopped rosemary and salt and simmer over medium-low heat for 10 minutes, stirring, until you have a thick ragù. Meanwhile preheat the oven to 200 °C (conventional).
4. Pour the ragù into a cocotte and let it cool for a few minutes. Cut a disc of puff pastry slightly larger than the cocotte, lay it on top and seal the edges by pressing them against the outside rim.
5. Prick the pastry with a fork and bake at 200 °C for 18 minutes, until puffed and golden.