You might also like these recipes for vegan sausage rolls, samosa puff pastry squares and vegan chickpea turnovers. These Curried Lentil Hand Pies, with their crispy, crackling, golden crust and creamy, meaty, spicy lentil filling, are all about healthy comfort. And if you thought that term was an oxymoron, well, you’d better think again. I’m always looking for easy recipes I can make on a weeknight and brown bag to work the next day. With this recipe, I not only found ease and convenience, but also kid-friendly, indulgent, and downright decadent. In fact, try this in your lunchbox and then come back and tell me how you – or your kid – couldn’t wait all morning for lunchtime. To make my vegan Curried Lentil Hand Pies easy and foolproof, I used filo dough or phyllo dough. Filo, which is used to make gorgeous Middle Eastern pastries and pies, is usually fat-free and makes a crispy crust each time, guaranteed. If you’re someone who has balked from using filo dough, this is the perfect recipe to break free of that fear. Despite all the instructions that go into using filo, it really is rather easy to handle because it is forgiving of small mistakes. Tore a sheet? Don’t worry, just patch it and move right on to layer it with another one. No one will know the difference. Check to get new recipe updates by email.
To stuff into the filo, I made an incredibly delicious and healthy lentil and vegetable stuffing with some Indian flair. The stuffing comes together in 30 minutes, and then you need another 15-30 minutes, depending on your expertise, to make the pies. Bung them into the oven for 25 minutes, and you have delicious hand pies that, underneath their elegant look, pack more than 13 grams of protein and nearly 15 grams of fiber each.
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