Nutrition and extra info
Nutrition: Per serving
Ingredients
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Cumin
q-min
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Butter
butt-err
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Spinach
spin-atch
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Chutney
chut-nee
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
For the egg wash
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Method
Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.
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