- 1 cup green or brown lentils, rinsed and drained
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or button), sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon soy sauce or tamari
- 1 package (2 sheets) ready-made pie crust or homemade pie crust
- 1 egg, beaten (for egg wash)
Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the lentils and vegetable broth.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and the liquid is absorbed. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes.
Stir in the dried thyme, dried rosemary, salt, and pepper.
Cook for an additional 2 minutes to allow the flavors to meld together.
Add the cooked lentils to the skillet, along with the soy sauce or tamari.
Stir to combine and cook for another 2-3 minutes. Taste and adjust seasoning if necessary. Remove from heat and let the filling cool slightly.
Roll out the pie crust on a lightly floured surface.
Using a round cutter or a small bowl, cut out circles from the pie crust, about 4-5 inches in diameter.
Place a spoonful of the mushroom and lentil filling onto one half of each pie crust circle, leaving a small border around the edges.
Brush the edges of the crust with beaten egg, then fold the other half of the crust over the filling to form a half-moon shape.
Press the edges together firmly to seal, then crimp with a fork to ensure they are tightly sealed.
Place the hand pies on a baking sheet lined with parchment paper. Brush the tops of the hand pies with the remaining beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
Enjoy your savory mushroom and lentil hand pies warm or at room temperature.
They can be stored in an airtight container in the refrigerator for up to 3 days.