'Not Pork' Pies
I've always wanted to do a non-meat equivalent of a pork pie and at last I've achieved it – serve with home-made pickles or chutneys. This is perfect food for outdoor eating and picnics.
|Need help with conversions?|
|You will also need a muffin tin with 6 cups, each one 3 inches (7.5 cm) across the top, and about 1¼ inches (3 cm) deep, lightly greased, a plain 3¼ inch (8 cm) pastry cutter, and a small baking sheet.|
This recipe is taken from Delia's Vegetarian Collection.
First of all, prepare the filling. To do this, first wash the lentils, then place them in a small saucepan with a generous pinch of salt and cover with water. Let them come to the boil, then simmer very gently, covered, for 40-45 mimutes, or until they are tender.
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The last thing you want on a picnic is a pie that disintegrates which is why this one - which holds its shape well and is easy to slice - is perfectly portable.
No one could fail to be delighted with these gorgeous little pies...in summer, they're perfect for picnics or for lunch, served with salads and chutneys.
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn’t up to scratch. For a whole pie, use
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