Spinach and lentil pie
This strudel-like dish has a ready-made brioche crust, a tasty alternative to pastry.
1 For the filling, heat the oil in a large frying pan. Gently fry the onion, garlic and celery for about 10 mins, until soft. Add the rosemary and mushrooms; cook until the mushrooms are golden. Add the sherry, lentils and spinach. Season well, then simmer until the mixture looks dry. Set aside to cool.
2 When the filling is cool, press the balls of brioche dough together and roll out on a floured tea towel to a 25x45cm rectangle. Brush the edges with beaten egg to create a 3cm border.
This story is from the April 30, 2024 edition of Woman's Weekly.
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This story is from the April 30, 2024 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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