Curried Lentil & Cauliflower Hand Pies – Lentils.org

Curried Lentil & Cauliflower Hand Pies

  By lentilsorg      

May 5, 2016

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  • Prep: 1 Hour
  • Cook: 25 Minutes

  • 1 Hour

    25 Minutes

    1 Hour 25 Minutes

  • Yields: 8-10
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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.

Quick tip: Hand pies can be made ahead and frozen on a cookie sheet. Once frozen, store in a resealable plastic bag. To bake, do not thaw first, just cook from frozen and add another 5-10 minutes to the baking time.

Ingredients

2 (400 gr/14 oz) boxes of pre-rolled, refrigerated pie dough

2 Tbsp (30 mL) canola oil

1 onion, chopped

2 medium carrots, diced

1 cup (250 mL) chopped cauliflower

2 garlic cloves, minced

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 Tbsp (30 mL) curry powder

1 cup (250 mL) diced cooked potato

1 cup (250 mL) cooked green lentils

1/4 cup (60 mL) water

1/4 cup (60 mL) chopped cilantro

1 Tbsp (15 mL) Sriracha

1 large egg

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Nutrition Facts

Serving Size1 hand pie
Calories260
Sodium360 mg
Potassium239 mg
Protein5 g
Cholesterol25 mg
Sugar2 g
Total Fat15 g
Saturated Fat5 g
Total Carbohydrates28 g
Dietary Fiber3 g