Leftover Lentil Loaf Pie
As a kid I hated leftovers. Two days of cabbage rolls still makes me shudder (one day was bad enough). Shepherds pie always hung around far too long and boiled corn beef and potatoes came back on day two like a bad dream.
My father loved the second time around so I’m sure for my hard-working mother, leftovers were a Godsend.
Now being a mother and wife myself (not as hardworking :)) I totally appreciate leftovers and in fact cook as though 10 of my long-lost relatives just might show up for dinner. Fortunately for me, I have more time than my mother did to spend in the kitchen. So instead of plating up last nights dinner as a rerun, I love to come up with ways to turn it into something new.
Take Sundays Lentil Loaf . I know that meat loaf sandwiches are popular so I thought that our favourite socca flat breads would make for something more interesting. I was right! I wasn’t really sure what to call this recipe but since I planned on making it round and adding a top and bottom crust to it, pie just came to mind.
Chickpea Pie Crust
1 cup besan flour (chickpea flour)
1 t salt
1 t pepper
1 t garlic powder
1 t onion powder
2 t chipolte powder (my favourite spice at the moment. Can be found at Wholefoods and in the Mexican section of most grocery stores)
1 tsp hot pepper flakes (leave out if your sensitive to heat)
1/2 cup fresh coriander minced fine
2 T olive oil
1 cup water
Add all dry ingredients to a medium bowl and stir. Add wet ingredients and stir with a fork until there are no lumps.
Spray a nonstick frying pan with oil (or add 1/2 T coconut or olive oil). Add 1 cup of batter and spread out evenly with the back of a spoon working quickly as the batter sticks right away. Cook on high heat until the underside of the crust is dark and crispy. Flip and continue to cook.
It should look like a rich caramel, slightly overcooked flat bread and be very firm (hardly pliable). Three large tortillas will come from this batter but feel free to make many little ones for mini lentil loaf pies.
On a parchment lined cookie sheet place one of the cooked Socca crusts. Place three thick slices of Lentil Loaf on top of crust and press down to spread with a spatula. Top with your favourite cheese, I used provolone.
Slice this baby into 4 pie pieces.
You really just need to keep your sides nice and simple with this flavourful entrée. Add some spice if that’s your thing and some fresh crispy veggies on the side will be perfect for a cool-down.
This isn’t your typical leftover meal, I promise. Make the Lentil Loaf on a Sunday and on Monday it’s just a matter of mixing together some socca crusts and baking the pie.
Have you tried socca tortillas yet? I know I’ve been a socca pusher lately but I just know you’ll love it!