Savoury Easter egg pie with tamarind, pear and date chutney - recipe

PUBLISHED: 16:44 31 March 2015 | UPDATED: 14:50 15 March 2018

Photo by Katharine Davies

Photo by Katharine Davies

Katharine Davies

Lesley Waters savoury Easter egg pie can be served warm or cold with a special home made chutney or cut the pie into slices for a picnic

Egg pie - Ingredients - Serves 6

• 450g short crust pastry

• 1tbsp wholegrain mustard

• 400g cooked, green lentils or 1 x 400g can cooked green lentils, drained & rinsed

• 115g smoked Cheddar cheese, grated

• 7 medium free-range eggs

• 1tbsp fresh thyme leaves

• Optional: Dorset Black salt (salt with some Dorset truffle in)



1 Preheat the oven to 190°C fan assisted, gas mark 6. On a lightly floured surface, roll out two thirds of the pastry until large enough to line a 23cm medium deep, ovenproof dinner plate. Fit the pastry into the plate but do not trim the edges.

2 In a large bowl, toss together the mustard, lentils and cheese, season with Dorset Black salt (or sea salt) , ground black pepper and spoon into the lined pastry case. Make six indentations with the back of a spoon into the lentils. Crack one of the eggs into each indentation, taking care not to break the yolks. Scatter over the thyme leaves.

3 Roll out the remaining pastry until large enough to form a lid. Beat the remaining egg with a pinch of salt and brush the edges of the pie. Gently place over the pastry lid, push the edges to make a tight seal and then trim away any excess pastry. Crimp the pie edges and brush all over with beaten egg. Roll out any pastry trimmings and cut out some decorative shapes with an Easter themed cutter (bunnies, ducks, chickens!). Decorate around the edge of the pie and brush them with beaten egg.

4 Bake in the oven for 35-40 minutes until golden. This is delicious served with tamarind, pear and date chutney.


Tamarind, Pear and Date Chutney - Ingredients - Serves 4

• 25g butter

• 1 onion, cut into chunky, wedge like strips

• 25g light muscovado sugar

• 150mls beer

• 2 teaspoons tamarind

• 2 ripe dessert pears, cored and thickly sliced

• 170g fresh dates, roughly chopped



1 In a large frying pan, heat the butter. Add the onion and cook for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes until golden.

2 Stir in the beer, tamarind, pears and dates. Cover and cook for 10-12 minutes until the pears and dates have softened. Remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like. Allow to cool.

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