Lentil Mushroom Hand Pies

This Lentil Mushroom Hand Pie recipe featuring our Pear Walnut Chutney is a great alternative for your vegan friends during the Holidays.

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 2/3 cup chopped cremini mushrooms
  • 1 tbsp finely chopped fresh herbs (rosemary, thyme, sage)
  • 1 cup cooked lentils (about half of a 19 oz. can)
  • ¼ cup Pear Walnut Chutney
  • Salt & black pepper, to taste
  • 1 box (450g) frozen puff pastry, thawed according to package directions
  • 1 egg, beaten with 1 tbsp water

    Directions

    1. Heat vegetable oil in a large frying pan over medium heat. Sautee onion and garlic until translucent and fragrant.
    2. Add the carrot, celery, mushrooms, and fresh herbs and cook until softened.
    3. Add lentils and Pear Walnut Chutney and mix to combine. Cook until liquid evaporates then season with salt and black pepper.
    4. Remove lentil filling from the heat and allow it to cool to room temperature before assembling the hand pies. The filling can be made a day in advance and refrigerated until step 5.
    5. Unroll 2 sheets of thawed puff pastry. Cut each sheet into 9 even squares using a sharp knife.
    6. Spoon 2 tbsp of lentil filling onto the centre of 9 puff pastry pieces; leave a 1cm border. Brush around the edges with the egg wash then seal with remaining pieces of puff pastry. Use a fork to make indents around the edges and poke a few holes on the top to allow steam to escape when baking.
    7. Brush the tops of each pie with more egg wash. Refrigerate the assembled hand pies while the oven preheats.
    8. Preheat oven to 375°F. Once heated, bake hand pies for 35-40 minutes or until golden brown and puffed. Cool for at least 10 minutes. Enjoy while warm!
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