The other day Fionn caught sight of a recipe for Moroccan Hand Pies and asked me to make them. The original recipe called for eggplant, but since I didn't have that I substituted with lentils and then went rogue and started experimenting. Next thing I know...these tasty things were born.
Moroccan Spiced Meat Pies with Lentils, Apricots, and Spinach
Store bought pastry dough (or make your own)
1 cup spinach
1 cup dried apricots, chopped
1 cup lentils
1/2 tsp salt
1 tsp cumin
1/2 Tbsp tomato paste
2 cloves garlic1/2 tsp Ginger
1/2 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Coriander
Dash turmeric and allspice
Salt to taste
Black pepper to taste
Preheat the oven to 375F/190 C.
In a small saucepan, combine 1 cup dried lentils and 1/2 tsp of salt with 1 3/4 cups water. Boil until soft (around 20-30 minutes). When the water is getting low (around 20 minutes in) stir in cumin and 1/2 tablespoon of tomato paste along with a little bit of water if it's low. Keep cooking until the lentils are very soft (but not total mush).
In a cast iron skillet, brown beef with chopped onions and garlic. Season with ginger, cumin, cinnamon, coriander, turmeric, allspice, salt and pepper. Add lentils to beef mixture, along with chopped apricots and spinach.
Carefully cut the pastry dough into squares and spoon the mixture on the squares. Seal the edges by crimping with a fork. Brush hand pies with an eggwash if desired.
Cook the pastries for 20-25 minutes.