140gdry weight green lentils, 360g cooked weightAsda 500g/£1, 28p
20gcreamed coconut or coconut milk powderAsda 200g/76p, 8p
Instructions
Peel and chop the onion and saute gently in a tsp of the oil until transparent. Add the chopped cabbage and cook until softened. Add all the other filling ingredients, stir it all well and season. If your lentils aren’t cooked already, cook them now.
Now make your pastry. Tip the flour into a bowl and add the oil. Add about 50ml water and stir gently. It will look very wet, but the flour should soak it all up. Divide into 4, and divide each of the 4 pieces into 2 thirds for the base and 1 third for the top. Flour your worktop and rollout the bases and use to line 4 x 12cm/4.4″ individual flan tins, or 1 x 20cm pie dish. Pile in the filling, it will mound up making a nicely filled pie. Now roll out the tops and fit them onto the tops of the pie, pressing away any surplus. Brush the tops with water or milk. This helps the top to go golden.
Bake at 180C fan/ 200C non fan/ 400F / gas mark 6, for about 25 minutes until golden brown.