Recipe by Theo A. Michaels
Photo courtesy of Mowie Kay

This harvest pie is packed with canned lentils and vegetables and uses potato and leek soup to bring everything together for a hearty and savory supper. If you were short on time, you can mix the filling directly in the pastry case and just top with a pastry lid, then into the oven for a quicker fix.

Serves 4

Instructions:

1. Preheat the oven to 425°F.
2. Cut the block of pastry in half and roll out one half on a floured work surface to about 1/8 inch thick. Use this to line an 11 x 8-inch baking pan, allowing the pastry to overhang the top lip of the pan. Line with baking parchment and baking beans (or raw rice, etc.) and blind bake in the preheated oven for 20 minutes. Remove from the oven, remove the parchment and baking beans, then brush with some of the whisked egg and return to the oven for another 5 minutes.
3. In a mixing bowl, gently fold all the remaining ingredients together. Pour into the baking pan on top of the cooked pastry and level out with the back of a spoon. Roll out the remaining pastry to cover the top, crimping around the edges to seal.
4. Pierce the top with a sharp knife to help the steam release, brush with the remaining egg and season the top. Bake in the oven for a further 30 minutes or until the top is golden. Leave to rest for at least 15 minutes to allow the filling to set before serving.