Lentil and Vegetable Samosa Hand Pies

Ingredients

• 1/2 cup Green lentils
• 1/2 medium Onion
• 1/2 medium Carrot
• 1/2 medium Potato
• 1/4 cup Peas
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Curry powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 sheet Puff pastry (dairy-free)
• 1 tablespoon Plant-based milk

Instructions

1. 1Combine the 1/2 cup of green lentils and 1 1/2 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, until the lentils are tender and have absorbed most of the water. Drain any remaining liquid and set the cooked lentils aside in a bowl.
2. 2First, prepare the vegetables: finely dice the 1/2 medium onion, 1/2 medium carrot, and 1/2 medium potato into 1/4-inch pieces. Mince the 2 cloves of garlic and grate the 1 teaspoon of ginger.
3. 3Place a large non-stick skillet over medium heat (175°C / 350°F). Add the diced 1/2 medium onion, 1/2 medium carrot, and 1/2 medium potato to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened; if they begin to stick, add 1 to 2 tablespoons of water to the pan.
4. 4Add the minced 2 cloves of garlic, grated 1 teaspoon of ginger, 1 tablespoon of curry powder, 1/2 teaspoon of turmeric, and 1/2 teaspoon of cumin to the softened vegetables in the skillet. Stir constantly and cook for 1 minute, until the mixture becomes fragrant.
5. 5Stir in the cooked 1/2 cup of green lentils and the 1/4 cup of peas. Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing well to combine all ingredients. Continue to cook, stirring occasionally, for 5 minutes to allow the flavors to meld, then remove the skillet from the heat and let the filling cool slightly.
6. 6Preheat your oven to 375°F (190°C). Carefully unroll the 1 sheet of dairy-free puff pastry. Using a knife or pastry wheel, cut the pastry into 6 equal squares, each approximately 4x4 inches (10x10 cm).
7. 7Place approximately 2 tablespoons of the cooled lentil and vegetable mixture onto one half of each 4x4-inch pastry square, leaving a 1/2-inch border. Carefully fold the other half of the pastry over the filling, aligning the edges to form a triangle. Press down firmly along the edges to seal, then use the tines of a fork to crimp the edges securely to prevent the filling from escaping.
8. 8Arrange the 6 sealed hand pies on a baking sheet lined with parchment paper. Brush the tops of each hand pie with the 1 tablespoon of plant-based milk. Bake for 20 to 25 minutes in the preheated 375°F (190°C) oven, until the pastry is puffed, golden brown, and crisp.

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