Cheesy Leek and Lentil Slice is a really versatile vegetarian dish. It makes a substantial side dish for Sunday dinner in place of a traditional potato dish. Alternatively it’s a fantastic centrepiece for a lunch with friends served with coleslaw and salad. Or stir a tablespoon of garam masala into the potatoes and lentils for a beautifully spiced version served with chutneys and curried vegetables.
Makes 6-8 Slices
320g ready rolled puff pastry
250g drained, tinned lentils
2 large leeks
200g Emmental or Gouda slices
50g Dijon mustard
1 tbsp thyme
2x 1/2 tsp salt
1 tbsp apple cider vinegar
- Peel and cube and potatoes then trim the tops and bottoms off the leeks. Make a single cut lengthways halfway through the leek and wash them to remove any grit.
- Put the potatoes and leeks into a large skillet and cover with water then sprinkle over 1/2 a tsp of salt. Bring the water to the boil and set a timer for 5 minutes when you should remove the leeks from the pan. Leave the potatoes to cook for another 5 minutes then drain and return to the pan.
- Flatten the leeks on a clean tea towel then peel off 3-4 outer layers from each leek and dry completely. Chop the rest of the leeks into smaller pieces.
- Add the drained lentils and chopped leeks to the potatoes and sprinkle over 1/2 tsp salt, 1 tbsp thyme and the cider vinegar then cook for 2-3 minutes on a medium high heat to remove any excess moisture. Take the pan off the heat and let the mixture cool while you assemble the slice. Pre-heat the oven to 220°C (200°C Fan).
- Roll out the puff pastry onto a floured piece of greaseproof paper on top of a baking sheet then spread over completely with the Dijon mustard. Lay the dried leek layers over the mustard then top with a single layer of the cheese. Spread the cooled potato mixture on top of the cheese, leaving a 2cm border around the edge.
- Use the greaseproof paper to help you roll the slice then remove the paper. You can egg or milk wash the pastry if you want an extra golden crust then pop into the oven for 20 minutes.