red kidney pie

Serves: 4

Ingredients:
1 tablespoon olive oil
1 red onion, finely chopped
3 tomatoes, diced (or 1 tin of diced tomatoes)
2 x tin red kidney beans, drained and rinsed
2 tablespoon tomato paste
1 cup water (or vegetable stock)
3 sheets puff pastry

Method:
preheat the oven to 180°c. heat the oil in a saucepan over medium. add the onions and sauté until soft. add the tomatoes and leave to simmer for a few minutes, stirring occasionally.
add the kidney beans and tomato paste and stir to coat. add the water. bring to a boil, cover, and lower heat to a simmer for around 10 minutes. remove from the heat to cool.
in the meantime, grease 6 ramekins or a 6-hole extra-large muffin tin. cut the pastry to size and line each tin. also, cut 6 pie lids. spoon the bean mixture into the pastry. cover with the pastry lids and press around the sides to seal. brush some water over the top, and poke a hole in the top of each pie. bake for 20 to 25 minutes or until golden.