Curried Lentil Empanadas with Mango Chutney (Vegan)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.

Add curry powder, turmeric, cumin, and chili powder (if using) to the skillet and cook for 1 minute, stirring constantly, until fragrant.

Add rinsed red lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender and the liquid is absorbed. Season with salt and pepper to taste. Let cool slightly.

On a lightly floured surface, gently roll out each empanada dough disk slightly if needed. Place a spoonful of the lentil filling in the center of each disk.

Fold the dough over to form a half-moon shape. Seal the edges by pressing them together with a fork.

Place the empanadas on the prepared baking sheet. Brush the tops with plant-based milk.

Bake for 20-25 minutes, or until golden brown.

Serve warm with mango chutney for dipping.