SPICED LENTIL & SPINACH PIES

Spiced lentil & spinach pies image

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

Provided by Tom Kerridge

Categories Dinner, Main course, Supper

Time 1h25m

Yield Makes enough filling for 6 individual pies

Number Of Ingredients 20

Previous Next

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
1 quantity all-butter pie pastry (see 'Goes well with' below), or use a shop-bought vegetarian alternative
3 egg yolks
½ tsp turmeric
1 tsp cumin seeds
1 tsp sea salt flakes

Steps:

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.
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.
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.

Nutrition Facts : Calories 1055 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium