Lentil and squash pasties from River Cottage Every Day (page 113) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil; brown lentils for green lentils; squash for butternut squash; balsamic vinegar for apple balsamic vinegar; and puff pastry, flaky pastry or the book's "Shortcrust pastry" recipe for the "Rough puff pastry" specified in this recipe.

  • Zosia on April 23, 2017

    I would never have thought of using cooked lentils as a hand pie filling but they worked quite well. The sweetness of the squash was balanced by the mustard and vinegar and their sharpness cut the richness of the pastry. I used frozen puff instead of home made.

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