Savoury Hand Pies with Sun-Dried Tomatoes, Lentils, Olives & Feta

Name: Savoury Hand Pies with Sun-Dried Tomatoes, Lentils, Olives & Feta
Yield: Makes 12 to 15 pies
Ingredients: Freshly ground black pepper to taste; 1 egg, lightly beaten with 1 tsp (5 mL) water to make a wash (optional); 1 egg, lightly beaten with 1 tsp (5 mL) water to make a wash (optional); ½ tsp (2.5 mL) sugar; 2½ cups (625 mL) all-purpose flour; ¾ cup (185 mL) cold butter; ½ tsp (2.5 mL) salt; ¼ cup (60 mL) dry green lentils (or ¾ cup/185 mL canned, rinsed and drained); 5 Tbsp (75 mL) ice water, plus a little more if required; ¼ cup (60 mL) sun-dried tomatoes packed in oil, drained and finely chopped; ¼ cup (60 mL) kalamata olives (about 8 to 10); 1 Tbsp (15 mL) finely chopped fresh parsley; ¼ cup (60 mL) feta cheese, finely chopped

Preparation info

Makes
12 to 15
pies

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Ever put little pies out among a group of people, and seen them disappear as if magic were involved? We have, with these pies and their wonderfully summery Mediterranean filling. The pastry works well with all-purpose flour or a mix of all-purpose and whole wheat pastry flours. Don’t let pie dough intimidate you—just patch the cracks together as you’re rolling it out and it will be fine. Remember—you’re the boss of the pastry.

Ingredients

Mediterranean
Vegetarian
Pie
Summer

Ingredients

Method