SAVOURY PIE WITH LENTILS, ROSEMARY AND BROWNED CARROTS
INGREDIENTS
- 260 g spelt flour
- 40 g hazelnuts
- 120 ml cold water
- 60 g extra virgin olive oil
- 3-4 sticks rosemary
- 1 teaspoon salt
INGREDIENTS FOR THE FILLING
- 200 g Organic Lentils
- 200 g carrots
- a small stalk of celery
- 60 g hazelnuts
- 100 g fresh goats’ cheese
- salt and pepper
DIRECTIONS
- Finely chop the hazelnuts and rosemary until reduced to a flour like consistency, then mix them with the spelt flour. At this stage, on a pastry board or in a food processor, add the extra virgin olive oil, salt and water. Knead well until a soft and elastic dough is obtained. Form a ball, wrap it in cling film and store it in the refrigerator for at least 30 minutes.
- Rinse the lentils under running water and cook them in a litre of water for 25 minutes. Add salt only after cooking.
- In the meantime, you can prepare the filling: heat a tablespoon of oil in a non-stick frying pan and slightly fry the celery for a few minutes after cutting it into thin slices. Add the cooked lentils and a pinch of salt and pepper. Let it flavour for about 5 minutes. Remove from the heat and add the coarsely chopped hazelnuts and goats’ cheese, mixing well until the ingredients blend together.
- Roll out the puff pastry 3/4 mm thick, lay it in the baking tray and make some holes in the surface with a fork. Finally, place the filling inside and garnish the surface, forming a pattern with the pastry cuttings. Add the linseeds and brush the dough cuttings on the surface with a little oil.
- Cook in a preheated oven at 180°C for 30-40 minutes, until the pastry is golden brown.
Author and Photographer of: rossellavenezia.com
Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.
