Lentil & Tomato Pie.

Peel and chop onion (1) and fry it in butter (5 g) or margarine in a saucepan until it's golden and beginning to soften, about 5-6 minutes, then add lentils (175 g) and garlic (1) and stir for a moment or two before adding stock or water (500 ml).

Bring the mixture up to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and pale golden.

Remove the saucepan from the heat and add tomatoes, cheese (75 g), basil (1 tsp), lemon juice (1 tbsp), egg (1) and salt and black pepper to taste. Leave the mixture to cool.

Roll out about two-thirds of pastry (275 g) and use to line an flan dish (20 cm). Roll the remainder into a circle to fit the top of the dish.

Preheat the oven to 200°C. Spread the lentil mixture into the pastry case. Dampen the edges of the pastry with a little cold water, then put the circle of pastry on top and press down lightly, crimping the edges.

Prick the top and brush with a little beaten egg if you want a shiny finish. Bake the pie in the preheated oven for about 40 minutes, until the pastry is golden brown and crisp.