Spiced Lentil & Spinach Pies

Name: Spiced Lentil & Spinach Pies
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: British, European, Asian, Indian
Ingredients: 1 tbsp sunflower oil; 1 large onion, finely chopped; 5 garlic cloves, grated; thumb-sized piece of ginger, peeled and finely grated; 1 tsp cumin; 1½ tsp turmeric; ½ cinnamon stick; pinch of chilli flakes; 250g red split lentils; 600ml vegetable stock; 30g butter; 300g spinach; 1 lemon, zested and juiced; 2 tbsp chopped coriander; 6 tbsp chutney; 3 egg yolks; ½ tsp turmeric; 1 tsp cumin seeds; 1 tsp sea salt flakes; 250g plant butter, chopped; 650g plain flour, plus extra for dusting; 1 egg beaten

5 steps

Prep:25minCook:1h

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

Updated at: Tue, 29 Oct 2024 09:16:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1073.4 kcal (54%)

Total Fat52.8 g (75%)

Carbs123.9 g (48%)

Sugars8.8 g (10%)

Protein26.3 g (53%)

Sodium779 mg (39%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Instructions

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.

sea salt flakes1 tsp

plant butter250g

plain flour650g

egg1

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.

sunflower oil1 Tbsp

onion1

garlic cloves5

ginger

cumin1 tsp

turmeric1 ½ tsp

cinnamon stick0.5

chilli flakes

red split lentils250g

vegetable stock600ml

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.

butter30g

spinach300g

lemon1

coriander2 Tbsp

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.

chutney6 Tbsp

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.

chutney6 Tbsp