Curried Lentil Pies
These small hand pies are made from puff pastry and filled with hearty lentils and vegetables. They are perfect for lunch or dinner and make a delicious on-the-go snack when you need a little pick-me-up during the day.
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Guest: Jenna Kim
Anna (12) • Hot Springs, AR
“Hi! This is Anna! I made the curry lentil pie. I LOVE IT ! “
(VEGAN)
Ingredients:
- 2 cups petite diced tomatoes
- 4 cups water
- 1½ tsp. salt
- ½ cup celery
- 1 cup lentils, uncooked
- 1 medium onion, diced fine
- 1 cup potatoes, diced
- ½ cup carrots, sliced
- 2 tsp. honey
- 2½ tsp. red curry powder
- ½ tsp. garlic powder
- 4 tsp. double-concentrated tomato paste
- puff pastry sheets, thawed
Directions:
For filling, add all ingredients, except potatoes, celery and carrots to a stockpot. Cook on medium for approximately one hour or until tender. Add potatoes, celery and carrots 15 minutes before lentils are completely done.
Sprinkle counter with flour. Prepare crust by rolling out a puffed pastry sheet. Cut out two circles about ½ inch bigger than the mini pie tins. Place one inside the pie tin. Add 1 cup of filling. Cover with second puff pastry circle and crimp the edges together. Bake at 400 for 30 minutes.
Yields: 6 cups filling, 6 mini pies
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
