Name: Spiced lentil & spinach pies
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Makes enough filling for 6 individual pies
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

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

For the egg wash

3 egg yolks
½ tsp turmeric
1 tsp cumin seeds
1 tsp sea salt
flakes

Method

step 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.
step 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.
step 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.