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Pumpkin and black lentil crumble pie
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Sweet pumpkin marries beautifully with tangy alpine cheese in this veggie feast.
about 550g pumpkin or squash, peeled, deseeded and cut into 2cm chunks
2 tbsp olive oil
pinch chilli flakes
6 garlic cloves, crushed
10 sage leaves, shredded
50g unsalted butter
1 onion, finely sliced
200ml dry cider
3 tbsp self-raising or plain flour
300ml fresh vegetable stock
1 tbsp Dijon mustard
½ tsp white wine vinegar
250g cooked beluga lentils
80g blanched hazelnuts
90g unsalted butter
100g wholemeal self-raising flour
40g white self-raising flour
1 tsp fennel seeds
100g Waitrose & Partners No.1 Le Saint Mont Des Alpes, grated
3 sage leaves, finely chopped
1. Preheat the oven to 220˚C, gas mark 7. On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. Meanwhile, on a separate tray, roast the hazelnuts for the pastry for 4-5 minutes until golden and fragrant. Set aside to cool then roughly chop. Reduce the oven temperature to 200˚C, gas mark 6.
2. To make the filling, melt the butter in a large frying pan. Add the onion and a pinch of salt then fry over a low heat for 20 minutes until soft and tinged golden. Add the cider, bring to the boil, then simmer for 2 minutes. Beat in the flour and cook for 2 minutes. Gradually pour in the stock, a little at a time, then boil for 2 minutes until thickened. Stir in the mustard and vinegar. Remove from the heat then stir in the lentils and the roasted pumpkin mixture; season. Cool for at least 30 minutes.
3. Meanwhile, make the pastry. In a large bowl, use your fingertips to rub the butter into the flours with a pinch of salt until it resembles coarse breadcrumbs. Stir in the chopped hazelnuts, fennel seeds, grated cheese and sage; cover and chill.
4. Tip the filling into a round pie dish (about 26cm) then top with the crumble pastry. Put on a baking tray and bake for 35-40 minutes, until the top is golden and the filling is bubbling.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2478kJ
This recipe was first published in Thu Sep 26 16:52:42 BST 2019.