A spiced lentil & spinach pie

Spiced lentil & spinach pies

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(3 ratings)

Prep: 25 mins Cook: 1 hr plus cooling

Easy

Makes enough filling for 6 individual pies

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal1055
  • fat51g
  • saturates24g
  • carbs117g
  • sugars11g
  • fibre9g
  • protein27g
  • salt2.2g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 garlic cloves, grated
  • thumb-sized piece of ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ cinnamon stick
  • pinch of chilli flakes
  • 250g red split lentils
  • 600ml vegetable stock
  • 30g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped coriander
  • 6 tbsp chutney
    Apple & cranberry chutney in three jars

    Chutney

    chut-nee

    Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…

  • 1 quantity all-butter pie pastry (see 'Goes well with' below), or use a shop-bought vegetarian alternative

For the egg wash

  • 3 egg yolks
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp cumin seeds
  • 1 tsp sea salt flakes

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Frantic Flapjack
21st Oct, 2019
4.05
This was a good pie - lightly spiced. I used onion chutney which added to the flavour. Maybe mango chutney would be better. Served with green veg and carrots.
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