This pie is an appreciation of the cheese and onion pasties of my Devonshire childhood holidays, but this one has the addition of nutty lentils, sweet squash, and sneaks in a bit of tangy sauerkraut. Eat while it’s hot, and the cheese is oozing.
Serves 6
- 1/2 butternut squash, peeled, seeded, and cut into chunks
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon nigella seeds
- 2 tablespoons butter
- 2 large onions, finely sliced
- 1 cup dry hard cider
- 3 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1 (14-ounce) can beluga lentils, drained and rinsed (or you can use cooked lentils in a pouch)
- 9 ounces aged Cheddar cheese, grated
- 1 generous cup sauerkraut
- Ready-rolled puff pastry sheet, about 11 1/2 ounces
- 1 egg, beaten
- Salt and freshly ground black pepper
