Pie pastry
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version
Spiced lentil & spinach pies
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes enough filling for 6 individual pies
Skip to ingredients
- 1 tbsp sunflower oil
- 1 large onionfinely chopped
- 5 garlic clovesgrated
- thumb-sized piece of gingerpeeled 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 lemonzested 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 saltflakes
Nutrition: Per serving
- kcal1055
- fat51g
- saturates24g
- carbs117g
- sugars11g
- fibre9g
- protein27g
- salt2.2g
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.
