Spiced Lentil & Spinach Pies

Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they’re filling and good for you, too

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rub the butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.

Step 2

Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.

Step 3

Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.

Step 4

Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six rounds to line the bottoms of six individual pie dishes, leaving an overhang, and add a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking. Brush the rims with some egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.

Step 5

Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.