Curry Lentil Hand Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side Dish
Cuisine: Thai Fusion
Serves: 8 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/curry-lentil-hand-pies/