Don’t worry if you don’t have a lattice cutter, just cut a few strips of pastry and arrange them stylishly over the top of the filling.
3-4 handfuls Puy lentils
1 bay leaf
1 pack (approx 150g) feta cheese
1 red chili – finely sliced
2-3 spring onions – finely sliced
1 pack puff pastry – ready rolled easiest
1 teaspoon za-atar (use thyme and a little lemon juice if you don’t have this)
Put the lentils and bay leaf in a saucepan. Cover with plenty of stock, then bring to boil and simmer for 20 minutes until the lentils are tender but still holding their shape. Drain and leave to cool.
When the lentils are cool, place them in a large bowl with the chili, spring onion, egg, crumbled feta and za’atar. Mix well.
Take the puff pastry, cut off one quarter of the pastry along the short edge – this will be used for the lattice. Take the remaining three quarters and place on a baking sheet. Heat the oven to 200C, then score 1cm in around the edge of the pastry and prick the middle all over with a fork. Bake for 10-15 minutes until just starting to brown. Remove from oven, leaving the oven on
Spread the lentil mixture over the centre of the cooked pastry base, leaving the puffed up edge free of any filling. Now take the remaining pastry you removed earlier and gently roll the lattice cutter over it, or cut the pastry into thin strips. Pull the lattice over the filling or lay the strips over to make a lattice style top.
Place back in the oven for 10 minutes until the lattice is browning and the filling has set slightly.