Spiced lentil & spinach pies

• sunflower oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗5

  grated

• ginger↗thumb-sized piece of

  peeled and finely grated

• cumin↗1 tsp tsp
• turmeric↗1½ tsp tsp
• cinnamon stick↗½
• chilli flakes↗pinch of
• red split lentils↗250g g
• vegetable stock↗600ml ml
• butter↗30g g
• spinach↗300g g
• lemon↗1

  zested and juiced

• chopped coriander2 tbsp tbsp
• chutney6 tbsp tbsp
• pie pastry↗1 quantity all-butter

  (see 'Goes well with' below), or use a shop-bought vegetarian alternative

• egg yolks↗3
• turmeric↗½ tsp
• cumin seeds↗1 tsp
• sea salt↗1 tsp

  flakes

Step-by-step instructions

1. 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. 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. 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.