Spicy Tomato and Lentil Layer Pie

Method

1. To make the pastry, pulse the flour, salt, walnuts and Parmesan in a food processor until the ingredients are evenly mixed and the walnuts are finely chopped. Add the butter and pulse again until the mixture resembles breadcrumbs. Add the beaten eggs and ice-cold water and pulse until the mixture just comes together to form a dough, adding a tiny bit more water if you think it’s needed.
2. Tip out on to a lightly floured work surface and knead very briefly to bring the pastry together. Don’t worry if it’s a little crumbly. Divide into two balls, then flatten into discs, wrap in clingfilm and chill in the fridge for 30 minutes.
3. Meanwhile, if you haven’t already made the Spiced Tomato Sauce, do so according to the method below and let it cool down. Stir in the lentils.
4. On a lightly floured work surface, roll out one half of the pastry to about 3mm thick and trim to a 25cm square. Then roll out the other half in the same way, trimming it to a 30cm square. Put a piece of non-stick baking paper between the layers and return the pastry to the fridge to chill for a further 30 minutes. Don’t be tempted to skip this step – it will help prevent any shrinkage in the oven.

Spiced Tomato Sauce Method

1. Heat the olive oil in a large shallow pan over a gentle heat. Add the onions and cook them for 5 minutes to soften. Add the garlic and spices to the pan, and cook, stirring, for a couple more minutes.
2. Pour over the tomatoes and add the salt and sugar. Stir well, then simmer gently, uncovered, for about 30 minutes or until slightly syrupy in consistency. The sauce can be kept, covered, in the fridge for up to a week.