Mushroom and Lentil Savory Pie with Smoked Pancetta

Mushroom and Lentil Savory Pie

Category: Savory Pies
Servings: 8

This Mushroom and Lentil Savory Pie is a hearty and comforting dish that combines earthy mushrooms, tender lentils, and smoky pancetta with a creamy, cheesy filling. Perfect for lunch, dinner, or as a standout dish at a gathering, this pie has a delicious, flaky crust and rich flavors that will have everyone coming back for more.

Ingredients

For the Dough (Base):

For the Filling:

Instructions

1. Prepare the Pie Dough:
   Begin by preparing the dough for the savory pie base. In a food processor, combine the all-purpose flour, cold butter cut into small pieces, and a pinch of salt. Pulse gently until the mixture forms a crumbly texture, ensuring that the butter doesn’t melt. Continue processing just until the dough begins to come together.

   Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 40 minutes to rest and firm up.

2. Cook the Lentil Filling:
   While the dough chills, start working on the filling. Peel and finely chop the shallot. Remove the skin from the smoked pancetta and cut it into small cubes.

   In a large pan, heat the olive oil over low heat. Add the chopped shallot and cook gently until it softens and becomes translucent, about 5 minutes. Add the pancetta to the pan and cook until it turns crispy and releases its flavorful oils.

   Add the dried lentils to the pan and pour in the vegetable broth. Stir to combine and bring the mixture to a simmer. Cover the pan with a lid and cook for 30–40 minutes, until the lentils are tender and most of the liquid has been absorbed. Set aside to cool.

3. Prepare the Mushrooms:
   Clean the chiodini mushrooms by gently wiping them with a damp cloth to remove any dirt or debris. After cleaning, slice the mushrooms and set them aside.

4. Assemble the Pie:
   While the lentils are cooking, heat a small amount of olive oil in another pan and sauté the garlic until fragrant. Add the sliced mushrooms and cook them until tender, releasing their moisture and becoming golden brown. Add the white wine and cook for another 2–3 minutes until the alcohol evaporates. Set aside to cool.

5. Roll Out the Dough:
   Once the dough has chilled, take it out of the fridge and roll it out on a lightly floured surface. Roll the dough into a circle large enough to line the bottom and sides of a pie dish or tart pan. If you don’t have a tart pan with a removable base, butter and flour your pie dish before placing the dough in.

6. Prepare the Filling Mixture:
   In a large bowl, beat the eggs and stir in the grated pecorino cheese. Add the cooked lentils, mushrooms, and any cooking juices. Season the mixture with salt and freshly ground black pepper to taste, and mix well until fully combined.

7. Fill the Pie:
   Pour the prepared lentil and mushroom mixture into the pie crust, spreading it out evenly. Gently level the surface with a spatula.

8. Bake:
   Preheat your oven to 180°C (350°F). Place the pie in the oven and bake for 30–35 minutes or until the top is golden brown and the filling has set.

9. Cool and Serve:
   Once baked, remove the savory pie from the oven and let it cool for 10–15 minutes before slicing. This resting time helps the filling set and makes it easier to serve.

Serve the Mushroom and Lentil Savory Pie warm or at room temperature, and enjoy it as a delicious, satisfying dish that’s perfect for any occasion.

Tips:

• For extra flavor, you can substitute some of the vegetable broth with a splash of white wine when cooking the lentils.
• The pie can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.
• If you prefer, you can swap out the chiodini mushrooms for other varieties like cremini or button mushrooms, but chiodini mushrooms add a unique texture and flavor to the pie.

Enjoy this hearty, wholesome dish that celebrates the delicious combination of lentils, mushrooms, and a creamy filling, all encased in a buttery, flaky crust!