Description
Lentil Sambusa Pie is a flavorful, spiced vegan dish featuring a savory lentil filling infused with fragrant Ethiopian spices and encased in crispy puff pastry. This satisfying pie is perfect as a main dish or appetizer, combining tender lentils, aromatic herbs, and a subtle heat from green chilies, baked to golden perfection.
Ingredients
Filling
- 15 ounce can of lentils (drained) or 1 1/2 cups cooked lentils
- 2 teaspoons oil
- 1 1/2 cup chopped red onion
- 1/2 cup chopped green onion
- 3 cloves garlic, minced
- 1/2 inch ginger, minced
- 1 hot green chili, minced (or 3 mild green chilies for less heat)
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 1/2 teaspoons or more berbere spice
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1 cup packed chopped cilantro
- 1/2 teaspoon salt (plus additional for seasoning)
- 1/2 teaspoon or more lemon juice
- 1/4 cup water
Pastry
- 1 sheet vegan puff pastry (9 by 9 inch or similar; see notes for gluten-free options)
- Flour for rolling
- Water for brushing edges
Instructions
- Prepare Lentils: Wash and drain canned lentils thoroughly or cook dried lentils if not already prepared.
- Sauté Onions: Heat oil in a skillet over medium heat, add chopped red onion with a pinch of salt, and cook until golden brown.
- Add Aromatics: Stir in green onion, minced garlic, minced green chili, and another pinch of salt, cooking for 3-4 minutes until garlic is cooked through.
- Spice it Up: Add ground coriander, cumin, berbere spice, cardamom, and black pepper; mix well and cook for an additional minute to release the flavors.
- Simmer Lentils: Add lentils, chopped cilantro, 1/2 teaspoon salt, and 1/4 cup water; stir well and simmer for 3-4 minutes to combine flavors.
- Adjust Flavor: Taste the lentil mixture and adjust seasoning by adding more salt or lemon juice as desired; then set aside to cool.
- Prepare Pastry: Lightly flour your work surface, roll out the partially thawed puff pastry sheet until nearly double its original size, then cut the sheet lengthwise into two equal parts.
- Assemble Pie: Spread the cooled lentil filling evenly on one half of the pastry, leaving 1/2 inch edge all around. Place the other pastry sheet on top. Brush the edges with water to seal.
- Seal and Vent: Use a fork to crimp and seal the edges securely. Create vents on the top of the pie with the fork or cut small holes with scissors to allow steam to escape during baking.
- Bake: Preheat oven to 400°F (205°C). Bake the pie for 20-25 minutes or until the pastry is golden brown and puffed.
- Cool and Serve: Remove from oven and let the pie cool for 5-10 minutes before slicing. Serve warm, optionally accompanied by tahini lemon dressing or other creamy sauces.
Notes
- For a gluten-free option, substitute the puff pastry sheet with gluten-free puff pastry available at specialty stores or make your own gluten-free dough.
- The heat level can be adjusted by using fewer green chilies or milder varieties according to your taste preference.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- This recipe makes 12 servings, ideal for parties or meal prep.
- For added richness, consider brushing the top of the pastry with a vegan butter or plant-based milk before baking for extra golden color.
