Ingredient:
2 tbsp olive oil
2 large onions, chopped
2 tbsp mild curry paste
2 aubergines, cut into 1 cm (1/2 in) dice
2 red peppers, halved, deseeded, and diced
Salt and black pepper
175 g (6 oz) dried red lentils
250 g (8 oz) Caerphilly cheese, diced
300 g (10 oz) filo pastry
60 g (2 oz) melted butter
26 cm (10 ½ in) springform cake tin
Method:
Heat the oil in a large saucepan or deep frying pan. Cook the onions over a low heat, stirring occasionally, for 3-5 minutes until softened. Stir in the curry paste, and cook for 2 minutes.
Add the aubergines and the red peppers and cook for 10-15 minutes until soft. Season with salt and pepper and leave to cool.
Meanwhile, put the lentils into a pan, cover with water, and bring to a boil. Simmer for 15 minutes or until just soft. Drain and cool.
Stir the lentils and diced cheese into the aubergine mixture. Taste for seasoning.
Using two-third of the filo, line the bottom and side of the cake tin, brushing each sheet with melted butter, and letting them overhang the rim of the tin. Spoon in the aubergine mixture and fold the filo over the top. Brush the remaining filo with butter, crumple, and arrange on top.
Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 40 minutes or until the pastry is golden. Serve hot accompanied by a mixed leaf salad.
2 tbsp olive oil
2 large onions, chopped
2 tbsp mild curry paste
2 aubergines, cut into 1 cm (1/2 in) dice
2 red peppers, halved, deseeded, and diced
Salt and black pepper
175 g (6 oz) dried red lentils
250 g (8 oz) Caerphilly cheese, diced
300 g (10 oz) filo pastry
60 g (2 oz) melted butter
26 cm (10 ½ in) springform cake tin
Method:
Heat the oil in a large saucepan or deep frying pan. Cook the onions over a low heat, stirring occasionally, for 3-5 minutes until softened. Stir in the curry paste, and cook for 2 minutes.
Add the aubergines and the red peppers and cook for 10-15 minutes until soft. Season with salt and pepper and leave to cool.
Meanwhile, put the lentils into a pan, cover with water, and bring to a boil. Simmer for 15 minutes or until just soft. Drain and cool.
Stir the lentils and diced cheese into the aubergine mixture. Taste for seasoning.
Using two-third of the filo, line the bottom and side of the cake tin, brushing each sheet with melted butter, and letting them overhang the rim of the tin. Spoon in the aubergine mixture and fold the filo over the top. Brush the remaining filo with butter, crumple, and arrange on top.
Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 40 minutes or until the pastry is golden. Serve hot accompanied by a mixed leaf salad.
