Curried Lentil Empanada with Coconut Chutney

Directions

1. In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Gradually add ice-cold water, 1 Tbsp (15 mL) at a time, until dough just comes together. Ensure not to overmix. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook for 5 minutes, or until softened. Add garlic and continue sautéing.
3. Add lentils, mushrooms, walnuts, and tomatoes with their juices. Add curry powder, cumin, and turmeric. Bring to a boil, then reduce heat and cook until crumble is heated through and aromatic.
4. In a food processor or blender, combine coconut flakes, cilantro, mint, lime juice, water, jalapeño, salt, and pepper to taste. Blend until smooth.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Cut out circles from the dough using a large cookie cutter (around 4 inches in diameter) or a drinking glass.
6. Place a spoonful of the curried lentil filling in the center of each dough circle. Brush the edges of the dough with egg wash. Fold the dough circle in half over the filling and crimp the edges with a fork to seal.
7. Brush the tops of the empanadas with the remaining egg wash. Optionally top with sesame seeds. Place empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
8. Let empanadas cool slightly before serving. Enjoy warm with a dollop of coconut chutney.