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
Prep:25 mins
Makes enough filling for 6 individual pies
1 tbsp sunflower oil1 large onion, finely chopped5 garlic cloves, gratedthumb-sized piece of ginger, peeled and finely grated1 tsp cumin1½ tsp turmeric½ cinnamon stickpinch of chilli flakes250g red split lentils600ml vegetable stock30g butter300g spinach1 lemon, zested and juiced2 tbsp chopped coriander6 tbsp chutney1 quantity all-butter pie pastry (see ‘Goes well with’ below), or use a shop-bought vegetarian alternative
STEP 1Heat 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 2Meanwhile, 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 3Mix 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.
