Lentil and mince pie with pour-over crust

Lentil and mince pie with pour-over crust
Lentil and mince pie with pour-over crust
Prep Time: 15 min
Servings: 4
Cooking Time: 40 min
  • 2ml - ground cumin
  • - salt and pepper
  • 30ml - butter
  • 125ml - milk
  • 15ml - olive oil
  • 5ml - baking powder
  • 250g - lean beef mince
  • 1ml - salt
  • - salt and pepper
  • 10g - mixed fresh herbs, chopped
  • 1 - round feta cheese, crumbled (optional)
  • 125ml - cake flour
  • 1can - chopped tomatoes
  • 15ml - sugar
  • 2 - onions, chopped
  • 2 - garlic cloves, crushed
  • 500ml - cooked brown lentils
  • 30ml - butter, melted
  • 3 - carrots, diced
  • 1 - egg, whisked

Mince pie with a delicious lentil twist. Get cozy with this yummy pie.

Preheat the oven to 200 °C. Grease an ovenproof dish with nonstick spray.

1. Heat the oil in a saucepan and fry the onions and garlic until fragrant. Add the carrots and stir-fry for a minute. Add the mince and fry until browned.

2. Stir in the tomatoes and lentils and simmer for 5 minutes. Season with the cumin, sugar, salt and pepper. Spoon into the prepared ovenproof dish.

3. Crust Sift the cake flour, baking powder and salt into a mixing bowl. Rub in the butter and make a hollow in the middle of the mixture. Pour in the milk and egg and mix well. Mix in the herbs and feta cheese (if using) and season with salt and pepper.

4. Pour the batter over the mince and bake for 20 minutes or until golden brown. Brush with the melted butter and serve.

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