Tuesday, 5 October 2010

Pumpkin and lentil soup-stew-pie

I made Nigel Slater's Pumpkin and lentil stew-soup and it was good. The colour combination of earthy green and luminous orange is more than a bit groovy. The next day with the addition of some puff pastry, spinach and feta I turned my soup into a pie and it was (even more) good. If this recipe was a toy it would be a transformer car-robot-plane. 

To transform soup-stew into pie:
preheat oven to 220 C - roll out puff pastry to make pie lids - place on a baking tray and bake for 10 minutes - meanwhile, take a bowl of the soup and reduce it simmering for 10 minutes - mix a teaspoon of flour and a glug of milk in a mug then add to the saucepan - stir in a handful of spinach and a handful of feta cheese - spoon pie filling onto a plate and top with the pastry lids - enjoy!

Pie time!