Sort ingredients
twiddle
QR Code
Listen
Pdf
Heat the oven to 400 degrees. Heat the oil in a medium (10-inch) oven-safe skillet over medium. Add the onion and garlic, season with salt and pepper and cook until softened but not browned, 5 to 7 minutes.
Add the carrots, celery, tomato paste, cumin and thyme and stir until the tomato paste is a shade darker, 3 to 5 minutes.
Sprinkle with the flour and stir until the flour disappears, 1 to 2 minutes.
Add the lentils, broth, vinegar and ½ cup water and stir to combine. Once simmering, turn off the heat and season to taste with salt and pepper.
On a lightly floured surface, roll the puff pastry until it is 1 to 2 inches larger than the skillet. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
Transfer the skillet to a sheet pan. Drape the puff pastry over the skillet, trimming the edges with scissors so that there is only ½- to 1-inch overhang.
Brush the beaten egg onto the puff pastry, then use scissors to cut four slits in the middle of the pastry.
Bake until the pastry is puffed and golden brown, about 10 minutes.
Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.)
Let sit for a few minutes before diving in.