Curried Lentil & Cauliflower Hand Pies

Directions

1. Unroll dough, as per package instructions. Cut a 6 inch (15 cm) circle out of each sheet, leaving four circles. Re-roll the scraps until they are 1/ 8 inch (3 mm) thick and cut three of four more 6 inch (15 cm) circles.
2. In a large frying pan, heat canola oil over medium-high heat. Stir in onions and carrots. Sauté for a few minutes until onions are almost translucent. Stir in cauliflower and garlic. Cook another 5 minutes. Season with salt and pepper. Stir in curry powder, potato, lentils, and water. Reduce heat to medium and cook for another 5 minutes. Stir in cilantro and Sriracha. Let cool completely before filling pastry.
3. Preheat oven to 400˚F (200˚C). Beat egg with 1 Tbsp (15 mL) of water. Brush bottom half of each circle with egg wash. Scoop 1/ 3 cup (75 mL) of filling over each bottom half and spread it out, leaving 1/ 2 inch (1.25 cm) border. Fold top part of pastry over the filling and press to seal shut.
4. Place hand pies on a baking sheet lined with parchment paper. Use a fork to crimp the edges and brush the tops of the hand pies with egg wash. Use a sharp knife to make a few slits so steam can escape. Bake for 20-25 minutes until the tops are lightly golden.