Spiced Squash and Lentil Hand Pies with Coconut Curry Dip
Ready to spice up snack time? These Spiced Squash and Lentil Hand Pies are flaky, flavorful, and downright irresistible. Pair them with a creamy Coconut Curry Dip, and you’ve got a match made in foodie heaven. Let’s bake up some fun with this golden, savory delight!
4.2 out of 5 (4 ratings)
Prep Time
30 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •2 cups butternut squash, peeled and diced
- •1 cup cooked lentils
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper
- •1 tablespoon olive oil
- •Salt and pepper to taste
- •1 package (14 oz) refrigerated pie dough
- •1 egg, beaten (for egg wash)
- •1/2 cup coconut milk
- •1 teaspoon red curry paste
- •1 teaspoon lime juice
- •1/2 teaspoon honey or sugar (optional)
- •Fresh cilantro for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- 3
Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for another minute to toast the spices.
- 4
Add the diced butternut squash to the skillet, season with salt and pepper, and cook for 5-7 minutes until slightly softened. Remove from heat and stir in the cooked lentils. Set aside to cool.
- 5
Roll out the refrigerated pie dough on a lightly floured surface. Using a round cutter or a glass, cut out circles that are approximately 4 inches in diameter.
- 6
Spoon a small amount of the squash and lentil mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- 7
Place the hand pies on the prepared baking sheet and brush each with beaten egg for a golden finish. Bake for 20-25 minutes or until the pies are golden brown and flaky.
- 8
Meanwhile, prepare the Coconut Curry Dip by whisking together coconut milk, red curry paste, lime juice, and honey or sugar in a small saucepan over low heat. Heat gently, stirring frequently, until warmed through and well combined. Adjust seasoning as needed.
- 9
Serve the hand pies warm with the Coconut Curry Dip on the side. Garnish with fresh cilantro if desired.
Nutrition Information
Calories
320 calories
Protein
8g
Carbs
38g
Fat
15g
Frequently Asked Questions
Q: Can I use a different type of squash in this recipe?
A: Yes, you can substitute butternut squash with other types of squash such as acorn squash, kabocha squash, or even sweet potatoes. Keep in mind that the cooking time may vary slightly depending on the type of squash you use, so test for tenderness as you cook.
Q: What can I use instead of lentils?
A: If you don't have lentils, you can substitute cooked chickpeas, black beans, or even diced tofu for a similar texture and added protein. Ensure any substitute is cooked and seasoned before adding it to the squash mixture.
Q: Can I make the hand pies vegan?
A: Yes, to make the recipe vegan, replace the egg wash with a plant-based alternative such as a mixture of non-dairy milk and a little maple syrup or oil. Additionally, ensure your pie dough is vegan, as some store-bought options contain butter.
Q: How can I store and reheat leftovers?
A: Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-12 minutes until warmed through and crispy. Avoid microwaving, as it may make the crust soggy.
Q: What should I do if my hand pies leak filling during baking?
A: If your hand pies leak filling, it may be due to overfilling or edges not being sealed properly. Be sure to use a small amount of filling and press the edges firmly with a fork to seal. You can also brush a little water or plant-based milk on the edges of the dough before sealing to help them stick better.
Q: Can I freeze the hand pies?
A: Yes, you can freeze the hand pies before or after baking. To freeze unbaked pies, place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag or container. Bake from frozen, adding an extra 5-10 minutes to the baking time. For baked pies, cool completely before freezing, and reheat in the oven when ready to serve.
Q: What are some variations or additional serving suggestions?
A: You can customize the filling by adding cooked spinach, peas, or shredded carrots for extra vegetables. For a spicier dip, add more red curry paste or a dash of hot sauce. The hand pies pair well with a fresh green salad or a cooling yogurt-based dip as an alternative to the Coconut Curry Dip.
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