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Ingredients
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Quantity
|
|
Short crust pastry:
|
|
|
Flour
|
500gms
|
|
Fat
|
250gms
|
|
Salt
|
to taste
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Cold water
|
to mix
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|
Filling:
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|
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Egg
|
1
|
|
Cheese
|
170gms
|
|
Lentils
|
170gms
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|
Carrots (cooked)
|
170gms
|
|
Milk
|
625ml
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Salt and pepper
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|
Sieve the flour and salt. Rub fat into the flour. Add just
sufficient cold water to form a stiff dough. Roll out and use as desired. Cook
lentils till soft and drain. Mince cooked carrots. Grate cheese. Line a pie
dish with pastry (keeping one half for covering). Add beaten egg, lentils,
cheese and carrots to milk. season well. Pour filling into the pastry-lined tin
and cover with remaining pastry. Bake in a hot oven until the pastry is cooked.
Serve hot.
