Perfect party pie

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4–6


By Mary McCartney
From Saturday Kitchen


For the lentil layer

  • 1 tbsp olive oil
  • 3 red onions, thinly sliced
  • 1 tbsp balsamic vinegar
  • 1 tbsp tamari or soy sauce
  • ½ tsp paprika
  • 250g/9oz cooked Puy lentils

For the spinach layer

  • 1 tsp olive oil
  • 310g/11oz frozen spinach, thawed and roughly chopped
  • 2 garlic cloves, chopped
  • ½ lemon, juice only
  • ½ tsp sea salt flakes

For the pastry

  • 2 sheets ready-rolled shortcrust pastry
  • unsweetened plant-based milk, for brushing

For the pepper layer

  • 460g/1lb roasted red peppers, drained


  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. To make the lentil layer, heat the oil in a frying pan and fry the onions for 2 minutes to soften. Stir in the balsamic vinegar, tamari, paprika and lentils. Cook for a couple of minutes to infuse flavors. Tip onto a plate and set aside.

  3. To make the spinach layer, heat the oil in the same pan and add the spinach and garlic. Cook for 1 minute to heat through and season with the lemon juice and salt. Turn off the heat and set aside.

  4. Roll out one sheet of the ready-rolled pastry on a baking sheet lined with baking paper. Cut a 2.5cm/1in strip of pastry from one side of the pastry and cut out leaf-shaped decorations from it for the top of the pie.

  5. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges.

  6. To make the pepper layer, lay the peppers across the lentil layer to form the second layer. Spoon the spinach layer on top of the peppers and spread out evenly.

  7. Lay the second pastry sheet over the top. Crimp all of the edges of the pastry together to seal. Cut a 2.5cm/1in slit in the middle of the pie and arrange the pastry leaves around it. Brush the top with the plant-based milk. Bake for 30–35 minutes until the pastry is crisp and golden brown. Serve hot from the oven or at room temperature.

scroll to top