Moroccan Veggie Lentil Hand Pie
with Carrot-Kale Slaw and Creamy Harissa Dipper
These plant-powered wonders are bursting with flavour, including a spicy kick from a fiery harissa dipper! Tame the heat with a cool and refreshing carrot slaw served alongside.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat)
398 mL
Lentils, canned
113 g
Mirepoix
56 g
Baby Spinach
1 tbsp
Moroccan Spice Blend
2 tbsp
Tomato Sauce
1 unit
Lemon
56 g
Carrot, julienned
113 tbsp
Kale Slaw Mix
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Harissa Paste
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and take your dough out of the fridge to rest.Wash and dry all produce.Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tbsp mild, 1/2 tbsp medium and 1 tbsp spicy! Oil a baking sheet with 1 tsp oil. (NOTE: Prepare 2 baking sheets for 4 ppl, using 1 tsp oil for each baking sheet). With oiled hands, divide pizza dough in two equal-sized balls (four dough balls for 4 ppl). Stretch each dough ball into an oval shape, then place onto the baking sheet(s). Set aside.
Drain and rinse the lentils. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until softened, 4-5 min. Remove the pan from heat, then add the Moroccan spice blend, tomato sauce, spinach, lentils and 2 tbsp water (dbl for 4 ppl). Stir until spinach has wilted, 1-2 min. Season with salt and pepper.
With oiled hands, stretch dough back into ovals that are 10-inches long and 7-inches wide. Divide the lentil-spinach mixture on the bottom half of each oval, leaving a 1⁄2-inch border. Fold the top half of the dough over the filling and pinch to close. Bake in the middle of the oven, until hand pies are golden and cooked through, 12-15 min. (NOTE: Bake in the top and middle of the oven for 4 ppl, rotating halfway through).
While the hand pies bake, zest, then juice the lemon. Whisk together 1 tbsp lemon juice, 2 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Add the julienned carrots and kale slaw. Toss to combine. Season with salt and pepper. Set aside.
Stir together the lemon zest, mayo and 1/2 tbsp harissa (NOTE: Reference Heat Guide) in a small bowl. Set aside.
Divide the veggie lentil hand pies and salad between plates. Serve the harissa mayo on the side for dipping!
