Kentish Lenten Pie is a traditional British recipe (originating in Kent) for a classic meatless pie originally intended to be served during Lent. The full recipe is presented here and I hope you enjoy this classic British version of: Kentish Lenten Pie.
Turn the pastry onto a lightly-floured surface and roll out until large enough to cover the base of an 18cm shallow pie dish or plate. Meanwhile, combine the ground rice with a little of the butter and the milk to form a smooth paste.
Add the remaining butter to a pan and heat gently before adding the remaining butter. Allow the butter to melt then stir-in the ground rice paste. Bring to a very gently simmer then cook, stirring continually, until thickened. Add the sugar and as soon as it has dissolved remove the pan from the heat. Allow to cool a little then whisk the egg in a bowl. Temper the egg by adding a little of the milk mixture to it, whisking all the while then add this egg mixture to the pan and whisk to combine.
Pour the mixture into the pastry case then scatter the currants over the top and flavour with a little grated nutmeg. Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the pastry is lightly golden and the filling has set. Allow to cool slightly before serving.
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