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Lentil Hand Pies with Walnut Pesto! Lentil salad stuffed into homemade pie crust. Perfect for picnics, potlucks or lunches! #vegan | www.delishknowledge.com

Lentil Hand Pies with Walnut Pesto

  • Author: Alex Caspero
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 20 pies 1x

Description

Lentil Hand Pies with Walnut Pesto! Lentil salad stuffed into homemade pie crust.
Perfect for picnics, potlucks or lunches! 


  • Author: Alex Caspero
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 20 pies 1x
  • Author: Alex Caspero
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 20 pies 1x
Scale

Ingredients

  • 1/4 cup green lentils (can sub brown or black if you can’t find green)
  • 1 bay leaf
  • 1 garlic clove, smashed
  • 3 tbsp. olive oil , reserved
  • 1 carrot, finely chopped
  • 1/4 cup red onion, finely chopped
  • 3/4 cup packed basil leaves
  • 1/8 cup walnuts
  • 1/2 garlic clove, minced
  • salt/pepper to taste
  • Olive Oil Pie Crust:
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2/3 cup olive oil
  • 1/3 cup unsweetened almond milk (or other type milk)

Instructions

Instructions

  1. Place lentils, bay leaf and smashed garlic clove in a sauce pan and cover with 4 cups water. Bring to a boil, reduce heat to medium low and simmer for 15-20 minutes until soft. Drain, remove garlic clove and bay leaf.
  2. Heat 1 tsp. olive oil in a non-stick pan over medium heat. Add the onion and carrot along with a pinch of salt and pepper. Cook, until onions are translucent and carrots are tender, about 5 minutes.
  3. Remove and combine with lentils, set aside.
  4. Make the walnut pesto: Place the basil leaves, walnuts and garlic clove in a food processor and pulse until well combined. Slowly drizzle in remaining olive oil until combined. Toss with lentil mixture. Set aside.
  5. Make the pie crust:
  6. In a large bowl or stand mixer combine oil with flour and salt. Drizzle with milk and stir until crust forms.
  7. Turn out dough onto a lightly floured surface and knead until smooth, 30 seconds-1 minute.
  8. To make dough easier to roll, wrap in plastic wrap and place in the fridge for at least 15 minutes.
  9. Use a rolling pin and roll dough out until thin, about 1/4″ thick.
  10. Use a 4″ round cookie cutter to cut out circles.
  11. Add 1 heaping tbsp. of filling to the dough circle. Place another circle on top and press to seal with a fork. Pierce the top of the pies 2-3 times with a fork.
  12. Continue with the rest of the pies and place on a non-stick baking sheet or a pan lined with parchment paper.
  13. Bake for 25-30 minutes at 350 degrees F. Remove and let cool slightly. Serve warm or at room temperature.

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