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| Lentil Pie |
Ingredients
10 sheets Phyllo Pastry
Sauce:
2 tablespoons salted butter (melted)
50 ml milk (warm)
Filling:
1/4 glass green lentils (soaked in water overnight, washed and drained)
1 onion (chopped)
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 teaspoon red pepper paste
1 glass beef broth
1 teaspoon cumin
pepper
salt
Top:
Sesame seeds
Cooking Instructions
To cook the filling, firstly saute the onion with olive oil for almost three minutes. Add the lentils and saute for another five minutes. Later add the rest of the filling ingredients. Cook until the lentils soften and all the water evaporates over medium-low heat, stir occasionally. Let it cool down a little bit. Blend the sauce ingredients in a small bowl. Place the 1st sheet of Phyllo Pastry on the counter, brush some sauce all over it. Put the 2nd sheet on it, lightly brush the sauce on it. Cut them with a knife and divide in two. Put some filling on the bottom side of each sheet . Firstly fold the long sides over the filling . Later close up the top. And fold down each one. Brush the open end with the sauce and close it up. Finish all the sheets. Place parchment paper on an oven tray and arrange the pie with the folded side facing down. Brush the tops with the sauce and sprinkle some sesame seeds all over. Preheat the oven 190 C. Bake for twenty minutes until the tops take a golden colour.
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