Moroccan Spiced Lentil and Vegetable Hand Pies

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

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.

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.

Add garlic, cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper to the skillet. Cook for 1 minute more, until fragrant.

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.

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.

Spoon a generous amount of the lentil mixture onto one half of each pastry square (or circle).

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.

Brush the tops of the hand pies with beaten egg and sprinkle with sesame seeds (if using).

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

Let cool slightly before serving. Enjoy warm or at room temperature.