- 3 1/2 ounces [100 g] onions
- 1 3/4 ounces [50 g] celery leaves
- 2 garlic cloves, minced
- 5 1/4 ounces [150 g] lentils
- 14 ounces [400 g] tomatoes
- 4 teaspoons [20 mL] oil
- 1 ounce [30 g] sesame seeds
- Chopped parsley, to tastet
- Pepper, to taste
- Water
Salt-Free Dough
- 2 1/4 cups - 1 1/2 tablespoons [300 g] flour
- 1/4 cup + 1 tablespoon + 1/2 teaspoon [150 g] sunflower margarine
- Approxiamtely 2 1/2 tablespoons [37,5 mL] water
- 1 small egg yolk, beaten [to brush]
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- Preheat oven to 400°F [200°C].
- Prepare salt-free dough; leave dough to rest for approximately 5 to 10 minutes.
- Roll dough into a circle, large enough to line an 10-inch [25-cm] pie plate.
- Mince onion.
- Rinse then finely chop celery leaves.
- Peel and chop tomatoes.
- Heat oil into a casserole; brown minced onion into hot oil.
- Mix in chopped celery leaves, minced garlic, lentils and chopped tomatoes; pour in enough water to cover mixture.
- Pepper, bring to a boil, and simmer for approximately 1 hour, for water to evapore completely.
- Prick pie dough with a fork before pouring in filling mixture.
- Sprinkle mixture with sesame seeds, then with chopped parsley.
- Using a pastry brush, brush pastry rim all over with beaten egg yolk.
- Bake into preheated oven, for 20 minutes.
Salt-Free Dough
- Transfer flour into a bowl, make a well into the centre and cut in margarine, into tiny pieces.
- With the tips of your fingers, mix margarine into flour.
- Mix in just enough water to a firm dough.
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