Spinach and lentil pie
This strudel-like dish has a ready-made brioche crust, a tasty alternative to pastry.
SERVES 6-8 PREP 40 mins, plus proving COOK 45 mins
✱ 2 x 220g frozen brioche dough, defrosted
✱ 1 medium free-range egg, beaten
✱ 1tbsp sesame seeds
FOR THE FILLING
✱ ½tbsp olive oil✱ 1 red onion, diced✱ 2 garlic cloves, crushed✱ 2 sticks celery, diced✱ 2tbsp fresh rosemary, finely chopped✱ 200g chestnut mushrooms, finely chopped✱ 100ml fino sherry✱ 240g tin green lentils, drained✱ 240g spinach✱ 200g gooey cheese, such as Fontina✱ 100g Sunblushed or sun-dried tomatoes, roughly chopped✱ 2tbsp toasted pine nuts
