Spiced lentil & spinach pies

Dinner with 20 ingredients.

Total time: 85 minutes

Ingredients

• 600 millilitre vegetable stock
• thumb-sized piece of ginger peeled and finely grated
• 300 gram spinach
• 3 egg yolks
• 1 teaspoon cumin seeds
• 1 teaspoon cumin
• 250 gram red split lentils
• 1 large onion finely chopped
• 30 gram butter
• 6 tablespoon chutney
• 1 teaspoon sea salt flakes
• pinch of chilli flakes
• 0.5 cinnamon stick
• 1.5 teaspoon turmeric
• 1 lemon zested and juiced
• 5 garlic cloves grated
• 0.5 teaspoon turmeric
• 1 tablespoon sunflower oil
• 1 quantity all-butter pie pastry (see 'Goes well with' below), or use a shop-bought vegetarian alternative
• 2 tablespoon chopped coriander

Method

1. 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.
2. 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.
3. 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.