Equipment
Ingredients
Filling
- 45 ml olive oil
- 100 g yellow onion, finely chopped
- 4 garlic, thinly sliced
- 2 g salt
- 1 g black pepper
- 150 g carrot, halved and thinly sliced
- 2 celery, thinly sliced
- 33 g tomato paste
- 2 g cumin
- 3 thyme
- 24 g all-purpose flour
- 800 g lentils, drained
- 414 ml vegetable stock
- 15 ml balsamic vinegar
- 120 ml water
Topping
- 227 g puff pastry, thawed
- 1 egg, lightly beaten
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Heat the olive oil in a 25cm (10-inch) oven-safe skillet over medium heat. Add the chopped onion and sliced garlic. Cook until softened and translucent, approximately 5-7 minutes. Season with salt and pepper.
Add the sliced carrots, celery, tomato paste, cumin, and thyme sprigs to the skillet. Stir and cook until the tomato paste darkens slightly, about 3-5 minutes.
Sprinkle the flour over the vegetable mixture. Stir constantly until the flour is fully incorporated and no dry white spots remain, about 1-2 minutes.
Stir in the drained lentils, vegetable stock, balsamic vinegar, and 120ml (1/2 cup) of water. Bring the mixture to a simmer, then remove the skillet from the heat. Adjust seasoning to taste.
On a lightly floured surface, roll out the thawed puff pastry until it is slightly larger than the diameter of the skillet.
Place the skillet on a sheet pan. Drape the puff pastry over the skillet, allowing a 1-2cm (1/2 to 1-inch) overhang. Trim excess pastry with scissors.
Brush the surface of the pastry evenly with the beaten egg. Cut four slits in the center of the pastry using scissors to allow steam to escape.
Bake at 200°C (400°F) for 10 minutes or until the pastry has puffed and turned golden brown.
Reduce the oven temperature to 190°C (375°F). Continue baking for 30-35 minutes until the pastry is fully cooked and the filling is bubbling through the slits.
Remove from the oven and let the potpie rest for 5 minutes before serving.
Chef's Notes
- For an even richer flavor, consider deglazing the pan with a splash of red wine after sautéing the vegetables and before adding the flour.
- Ensure your puff pastry is fully thawed but still cold when you roll it out. This will help it puff up beautifully in the oven.
- Don't skip the slits in the puff pastry! They are crucial for allowing steam to escape, preventing a soggy crust and potential blowouts.
- If you prefer a thicker filling, you can use slightly less stock or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of step 5, simmering until thickened.
- For a rustic presentation, crimp the edges of the puff pastry to the rim of the skillet before baking.
Storage
Refrigerator: 3 days — Store in an airtight container; pastry will lose crispness.
Freezer: 1 month — Freeze without pastry for best results, or freeze whole and reheat.
Reheating: Reheat in a 175°C (350°F) oven to recrisp the pastry.
