Curried Beef & Lentil Pie – Lentils.org

Curried Beef & Lentil Pie

  By lentilsorg  ,     

July 13, 2015

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  • Prep: 25 Minutes
  • Cook: 45 Minutes

  • 25 Minutes

    45 Minutes

    1 Hour 10 Minutes

  • Yields: 8
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Directions

  1. On a lightly floured surface, roll half pastry out to a 10-inch circle; fit into a pie plate.
  2. In a large, heavy skillet, cook ground beef, breaking up any lumps of meat with a spoon. As it cooks, add onion, jalapeno, garlic, and ginger. Cook until meat is no longer pink and onion is soft. Stir in lentils, cilantro, curry powder, cumin, garam masala, and salt and cook for another 3-4 minutes, until any excess moisture has cooked off and spices are fragrant. Set aside to cool slightly.
  3. Preheat oven to 425˚F (220˚C). Pour filling into shell. Roll out second piece of pastry slightly larger than top, place over filling, then trim edges to within ½-inch of the pie plate and crimp to seal. Cut a few slits in the top to help steam escape.
  4. Brush top and edge of pastry with beaten egg. Bake until golden, 40-45 minutes. Serve warm or at room temperature, with 1 Tbsp (30 mL) of chutney per slice.

Ingredients

Pastry for a double crust pie

¾ lb (350 g) lean ground beef

1 small onion, finely chopped

1 jalapeno pepper, seeded and finely minced

2 garlic cloves, crushed

2 tsp (10 mL) grated fresh ginger

1-14 oz (398 mL) can lentils, rinsed and drained

¼ cup (60 mL) chopped fresh cilantro

2 tsp (10 mL) curry powder

1 tsp (5 mL) cumin

½ tsp (2 mL) garam masala

¼ tsp (1 mL) salt

1 egg, lightly beaten

1/2 cup (125 mL) mango or other fruit chutney, for serving

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Nutrition Facts

Serving Size1 slice
Sodium410 mg
Potassium188 mg
Protein15 g
Cholesterol45 mg
Sugar6 g
Total Fat23 g
Saturated Fat5 g
Total Carbohydrates44 g
Dietary Fiber4 g