Perfect party pie recipe
 Golden pastry and layers of colourful vegetables and lentils – this vegan pie will make a sensational centrepiece for any occasion. 1 tbsp olive oil3 red onions, thinly sliced1 tbsp balsamic vinegar1 tbsp tamari or soy sauce½ tsp paprika 250g/9oz cooked Puy lentils 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 1 tsp olive oil310g/11oz frozen spinach, thawed and roughly chopped2 garlic cloves, chopped½ lemon, juice only½ tsp sea salt flakes 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 2 sheets ready-rolled shortcrust pastry unsweetened plant-based milk, for brushing 2 sheets ready-rolled shortcrust pastry unsweetened plant-based milk, for brushing 460g/1lb roasted red peppers, drained 460g/1lb roasted red peppers, drained Method Preheat the oven to 200C/180C Fan/Gas 6.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.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.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. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. 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. 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. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. 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. 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. 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. 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. 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. 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. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. To assemble, spoon the lentil mixture onto the rolled-out pastry sheet, leaving a 2.5cm/1in gap around the edges. 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. 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. 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. 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. Recipe tips Most brands of ready-rolled shop-bought shortcrust pastry are vegan but make sure to check the ingredients for any egg or dairy products if needed.