Spiced Lentil & Spinach Pies Recipe

In a large pan, sauté the onion and garlic until golden brown.

Add the cumin, coriander, turmeric, and red chili flakes. Cook for another minute.

Stir in the cooked lentils and spinach leaves. Cook for 2-3 minutes until the spinach wilts.

Season with salt and pepper to taste. Remove from heat and let the mixture cool.

Preheat the oven to 375°F (190°C).

Roll out the puff pastry sheet and cut it into 4 equal squares.

Spoon the lentil and spinach mixture onto each square, leaving a border around the edges.

Fold the edges of the pastry over the filling, creating a small pie shape.

Place the pies on a baking sheet lined with parchment paper.

Bake for 20-25 minutes until the pastry is golden and crispy.

Remove from the oven and let cool for a few minutes before serving.