Lockdown pie

Well, of course, you could actually plan to cook this pie or you could just scour your products and decide to experiment any time. But I have hardly been out of the house for weeks and today I wanted to cook a pie for dinner and wondered what to cook. So I had some fresh vegetables, some coriander pesto, puff pastry and lentils. This is the result.

Ingredients

2 sheets frozen puff pastry

1/2 red pepper

3-4 mushrooms

2 spring onions

2 tbs coriander pesto

400 gr can lentils

Poppy seed

Mode

Preheat oven to 180c

Remove pastry from freezer to thaw

Peel and chop spring onions

Chop red pepper

Slice mushrooms

Place one sheet of thawed pastry on base of baking dish

Add vegetables

Drain and rinse lentils and add

Add coriander pesto and stir to combine

Place second sheet of pastry and form pie 

Sprinkle with poppy seed

Bake in oven for 45 minutes.