Smoky Carrot-Lentil Hand Pies

Ingredients

• puff pastry sheets, thawed2 sheets
• carrots, diced small2 medium
• cooked brown lentils1 1/2 cups
• onion, finely chopped1 small
• olive oil1 tbsp
• ground cumin1 tsp
• smoked paprika1 tsp
• tomato paste1 tbsp
• parsley, chopped1/4 cup
• soy sauce1 tsp
• plant milk for brushing2 tbsp

Method

1. 1Heat oven to 400°F and line a baking sheet with parchment.
2. 2Cook the onion and carrots in olive oil over medium heat for 8 minutes until softened.
3. 3Stir in cumin, smoked paprika, tomato paste, soy sauce, and lentils; cook 2 minutes more, then fold in parsley and cool slightly.
4. 4Cut each puff pastry sheet into 4 squares and spoon the filling onto one side of each square.
5. 5Fold into triangles or rectangles, seal the edges with a fork, and cut a small steam vent in the top.
6. 6Brush with plant milk and bake for 18 to 22 minutes until deeply golden and crisp.

Tips

• Let the filling cool before assembling so the pastry stays flaky.
• If the mixture seems dry, add 1 to 2 tablespoons water to help it bind.

Nutrition