Moroccan Spiced Lentil and Vegetable Hand Pies

Flaky hand pies filled with a savory mixture of lentils, vegetables, and Moroccan tagine spices. A perfect portable snack or lunch.

Prep Time

20 minutes

Total Time

50 minutes

Calories

435 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.74/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

British

Ingredients

Servings

1sheetPuff Pastry(Thawed according to package directions)

£1.50

1cupGreen or Brown Lentils(Rinsed)

£0.40

2cupsVegetable Broth

£0.50

0.5Onion(Diced)

£0.15

1Carrot(Diced)

£0.10

1Celery Stalk(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

0.5cupDiced Tomatoes

£0.30

0.3cupRaisins(Optional)

£0.25

2tablespoonsOlive Oil

£0.15

1teaspoonGround Cumin

£0.10

1teaspoonGround Coriander

£0.10

0.5teaspoonTurmeric

£0.05

0.3teaspoonCinnamon

£0.05

0.3teaspoonGinger(Ground)

£0.05

PinchCayenne Pepper(Adjust to taste)

£0.02

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

1Egg(Beaten, for egg wash)

£0.30

1tablespoonSesame seeds(For garnish (optional))

£0.10

Total Cost

£4.46

£0.74 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
3.
While lentils are cooking, heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
4.
Add garlic, cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper to the skillet. Cook for 1 minute more, until fragrant.
5.
Stir in diced tomatoes and cooked lentils. Season with salt and pepper to taste. Add raisins, if using. Simmer for 5 minutes to allow flavors to meld.
6.
On a lightly floured surface, unfold the puff pastry sheet. Cut into 6 equal squares. Alternatively, use a round cookie cutter to cut out circles.
7.
Spoon a generous amount of the lentil mixture onto one half of each pastry square (or circle).
8.
Fold the other half of the pastry over the filling to form a triangle or half-moon shape. Crimp the edges with a fork to seal.
9.
Brush the tops of the hand pies with beaten egg and sprinkle with sesame seeds (if using).
10.
Bake for 20-25 minutes, or until golden brown.
11.
Let cool slightly before serving. Enjoy warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (175g)

435 kcal / 1820 kJ

Carbs

42g

16% of RDA

Fat

24g

34% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a spicier hand pie, add more cayenne pepper or a pinch of chili flakes to the lentil mixture.

You can substitute other vegetables, such as zucchini, bell peppers, or spinach.

If you don't have puff pastry, you can use shortcrust pastry or pie dough.

These hand pies can be made ahead of time and reheated in the oven or microwave.

For a vegan option, replace the egg wash with a plant-based milk or oil.

Cooking Equipment

Oven

Stove

Large skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier hand pie, add more cayenne pepper or a pinch of chili flakes to the lentil mixture.

You can substitute other vegetables, such as zucchini, bell peppers, or spinach.

If you don't have puff pastry, you can use shortcrust pastry or pie dough.

These hand pies can be made ahead of time and reheated in the oven or microwave.

For a vegan option, replace the egg wash with a plant-based milk or oil.

Moroccan Spiced Lentil and Vegetable Hand Pies

Ingredients

Instructions