I need to somehow put my love for this pie into words.
The problem is, I don’t think that any linguistic utterance’ll do the little guy justice.
Look at its beautiful, vibrant, colours! deliciously-gorgeous.
Layers of flavour are built into this badboy; all joining forces to culminate in the. most. delicious. savory. pie. I’ve. ever. had. the. good. fortune. of. knowing.
This pie was to me as cookies are to the Cookie Monster. And I think that I was no more lady-like in my consumption of this pie than Cookie is while scarfing down his go-to snack of choice.
Unfortunately, our friendship was short-lived.
Like a flash, the pie was gone.
It’s a shame, really. We could’ve definitely developed an exclusive and loving relationship.
Maybe it’s for the best; ending our fling before I could become too possessive.
I will, however, remember this pie fondly.
And, perhaps, obsessively.
It’ll be making a reappearance in my kitchen, prrr-onto.
Lentil Taco Pie
Adapted from Taste and Tell
One recipe biscuit crust (see below)
One recipe lentil filling (see below)
1 cup roughly crumbled corn chips
1 cup plain Greek yogurt
1 cup sharp cheddar cheese, grated
Toppings: shredded lettuce, chopped tomatoes, sliced green onions, diced avocado, sliced olives, cilantro
1. Roll out the prepared biscuit dough. Transfer to a pie plate or springform pan (lining the springform pan partially up the sides).
4. Dollop the Greek yogurt atop the chips and spread evenly.
6. Bake in a 375 degree oven for 20-25 minutes until the crust is golden and the cheese is melted. After removing the pie from the oven, I carefully dabbed the surface with some paper towel to remove some of the residual grease (= worth it).
7. Cool slightly and top with your toppings of choice.
1 cup all purpose flour
1/2 Tbsp baking powder
1/2 tsp salt
3 Tbsp cold butter, cubed
1/4 cup milk
1/4 cup Greek yogurt
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs.
3. Make a well in the center and add the combined milk and Greek yogurt. Stir in to the flour mixture until just combined. Don’t over mix.
4. Gather the biscuit dough into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate until ready to roll out and use.
Adapted from allrecipes
1 tsp extra virgin olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup dried lentils, rinsed
1 Tbsp chili powder
1 Tbsp ground cumin
1 teaspoon dried oregano
1/8-1/4 tsp cayenne pepper
salt & pepper, to taste
2 1/2 cups vegetable broth
1 cup chopped, seeded, tomatoes
1/2 cup chopped cilantro
1. In a medium pot, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, oregano, cayenne, salt, and pepper; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Add the chopped tomatoes. Stir to combine and let cool.
Ohh, heyy, sweetie pie.