I can't believe its not meat pie

(Makes 2 family pies)
375g (14 oz) French lentils
180g (5 oz) red lentils
1 Spanish (red) onion, finely diced
1 stick of celery, finely diced
2 carrots, finely diced
1 small red chilli, finely sliced
3 medium potatoes, diced
2 tbsp tomato paste
500ml (2 cups) vegetable stock
1 bay leaf
50 ml (2 tbs) soy sauce
2 tbsp tamarind paste
2 sheets short crust pastry
2 sheets puff pastry
Extra virgin olive oil

Splash oil into a hot pan and toss in all the vegetables and bay leaf. Fry for 7-8 minutes or until browned. Add tomato paste, tamarind, soy sauce, both lentils and stock. Stir well and remove the bay leaf. Cook mixture for 3- 5 minutes.

Line 2 spring-form cases with shortcrust pastry.
Fill the lined pie tins with the lentil mixture. Cover with puff pastry. Cut a hole in the centre of each pie. Bake pies in a preheated oven at 190?C (375) for 25-35 minutes.
James Reeson.

http://www.nancyskitchen.com