Curried Paneer Dal Pie

Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once the paneer is golden, transfer to a bowl and pop your pan back on medium-high heat. Add a drizzle of oil if the pan is dry. Add the onion and carrot to the pan and fry until softened, 4-5 mins. Stir occasionally.

Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda style seasoning (add less if you don't like heat) along with the paneer. Stir and cook for 1 min, then pour in the coconut milk, water (see ingredients for amount), vegetable stock paste and lentils. Bring to the boil and simmer until the mixture has thickened, 6-8 mins. Stir occasionally and add a splash more water if you need to.

Once the lentil mixture is cooked, taste and add salt and pepper if needed, then transfer it to an appropriately sized pie dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. In the meantime, trim and thinly slice the spring onion.