Spiced lentil & spinach pies
By Tom Kerridge
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
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Prep:25 mins
Cook:1 hrs
plus cooling - Easy
Nutrition per serving
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kcal 1055
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fat 51g
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saturates 24g
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carbs 117g
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sugars 11g
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fibre 9g
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protein 27g
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salt 2.2g
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.
