Spiced lentil & spinach pies

lentils pie spinach vegetarian

N/A

Makes enough filling for 6 individual pies

Source

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

Method

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.