Puy Lentil Filo Pie

A comforting combination of Tomatoey French Lentils, roasted pumpkin and silky chestnut purée, topped with crisp golden filo pastry. Rich, warming and full of texture, it's a plant-based pie that's perfect for cooler evenings.


Written by Merchant Gourmet
35 minutes Serves 4 Intermediate
Puy Lentil Filo Pie
Ingredients
  • 1 pouch Merchant Gourmet Tomatoey French Lentils
  • 90g Merchant Gourmet Whole Chestnuts
  • 600g pumpkin or butternut squash, peeled and cut into 2.5cm cubes
  • 1 large onion, finely sliced
  • 1 tbsp chopped rosemary
  • 200ml vegetable stock
  • 3 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • Chestnut Purée
  • 200g Merchant Gourmet Chestnut Purée
  • 200g roasted pumpkin (from above)
  • Extra hot vegetable stock, if needed
  • Salt and freshly ground black pepper
  • Filo Topping
  • 4 sheets filo pastry
  • Olive oil, for brushing
  • Smoked paprika

Shop the recipe

Puy Lentils
Puy Lentils
250G
  1. Preheat the oven to 220°C.
  2. Toss the pumpkin with 2 tablespoons of the vegetable oil and a pinch of salt. Roast on a baking tray for 20 minutes until tender and lightly golden.
  3. Transfer 200g of the cooked pumpkin to a blender with the Merchant Gourmet Chestnut Purée. Blend until smooth and mousse-like. Add a splash of hot stock if needed to loosen. Season to taste.
  4. Heat the remaining tablespoon of oil in a pan. Cover and cook the onion for 6 minutes until softened, then uncover and cook for a further 4–5 minutes until golden.
  5. Add the Merchant Gourmet Tomatoey French Puy & Green Lentils, vegetable stock, Merchant Gourmet Whole Chestnuts, rosemary and remaining roasted pumpkin. Bring to the boil, then remove from the heat and season to taste.
  6. Divide the lentil mixture between two small ovenproof dishes.
  7. Spoon the chestnut purée into the centre of each dish and gently spread towards the edges.
  8. Lay two sheets of filo pastry on a work surface. Sprinkle with smoked paprika and brush lightly with olive oil.
  9. Scrunch the pastry loosely and place over one pie. Repeat with the remaining two sheets for the second pie.
  10. Add a second layer of filo to each pie for extra crispness.
  11. Bake for 12–15 minutes until the pastry is golden, crisp and the filling is piping hot.

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