These flaky, golden Curry Lentil Hand Pies are everything you want in a fall or holiday appetizer — crispy on the outside, rich and flavorful on the inside, and bursting with creamy coconut curry goodness. Think of them as the love child between a Thai curry and a cozy pot pie — bite-sized, portable, and dangerously addictive.
We used Chef’s Choice Red Curry Paste and Chef’s Choice Coconut Milk to infuse each hand pie with deep, aromatic flavor and just the right amount of heat. Paired with tender lentils and sweet potatoes wrapped in delicate phyllo dough, every bite is perfectly balanced — spicy, savory, slightly sweet, and oh-so-satisfying.
Why You’ll Love These Vegan Curry Lentil Hand Pies
-
✨ Easy to make ahead — perfect for parties or meal prep.
-
Loaded with flavor — creamy coconut, zesty curry, and fragrant cilantro.
-
Crispy, flaky phyllo crust — baked to golden perfection.
-
Wholly plant-based — proof that vegan can be seriously crave-worthy.
How to Make Them
Start by simmering diced sweet potatoes and lentils with Chef’s Choice Red Curry Paste and creamy Chef’s Choice Coconut Milk until thick and rich. Once the filling cools, spoon it into sheets of phyllo dough, fold, and seal into cute little triangles. A quick brush of melted vegan butter and plant milk makes them extra golden and crisp in the oven.
While the hand pies bake, whisk up a quick coconut yogurt dipping sauce using more Chef’s Choice Coconut Milk — the tangy, cooling contrast is heavenly.
Serving Tips
Serve these at your next dinner party, Friendsgiving, or cozy night in with cocktails. They pair beautifully with a chilled rosé or a crisp ginger beer. Garnish with fresh cilantro or sliced green onion for an extra pop of color.
For more easy, delicious vegan recipes that impress at any gathering, try my Vegan Meatball Hors D’oeuvres and Vegan Fig & Arugula Mini Pizzas — both no-fuss, show-stopping appetizers that everyone will love.
To save this recipe for later, Pin the photo below!
- 1 tbsp olive or grapeseed oil
- 1 Tbsp Chef’s Choice red curry paste
- 1 large clove garlic, minced
- 2 tsp ginger, minced
- 1 cups sweet potato, peeled and finely diced
- 1 cup cooked brown or green lentils
- 1⅓ cup Chef’s Choice coconut milk, divided
- 16 oz package phyllo dough, thawed
- ½ cup coconut yogurt
- 1 Tbsp melted vegan butter
- 1 Tbsp plant milk
- 2 Tbsp cilantro, finely chopped
- Preheat the oven to 375 F. In a large pan over medium high heat, add the oil, curry paste, garlic, ginger and ⅔ cup coconut milk. Mix well until combined. Add the lentils, sweet potato, and another ⅓ cup coconut milk. Stir well. Reduce heat to medium low.
- Cover the pan, leaving a small opening for steam to escape. Cook until sweet potatoes are tender and the mixture has thickened, removing the lid every so often to stir. Once finished, transfer to a bowl and chill until cooled.
- Unfold the phyllo dough. Cut it into circle shapes. Add 2 Tbsp of the curried lentil mixture, fold the phyllo dough over it. Gently remove any air, then pinch the sides to seal the pies. Combine the melted butter and plant milk. Brush over the hand pies. Bake for 22-25 minutes until golden brown.
- Meanwhile, mix the coconut milk into the yogurt. Stir well. Drizzle the sauce over the hand pies or serve on the side for dipping. Garnish with fresh cilantro if desired.
QUESTION OR COMMENT? LET'S TALK!