Lentil Wellington Hand Pies

Do you have plant-based guests coming for Thanksgiving? Well, look no further. Lentil Wellington hand pies are packed with savory Thanksgiving flavors and are a great main dish option for your holiday meals. Smokey mushrooms and lentils are combined with carrots and leeks and seasoned with sage, rosemary, and thyme for all of the holiday flavors you love. Everything is then encased in a salty, buttery vegan puff pastry crust. The best part is that many stores carry puff pastry that is plant-based. Check the label to make sure there are no dairy products because sometimes it won’t be labeled as vegan.

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Step 1

Defrost puff pastry sheets

Step 2

In a small bowl combine chia seeds and water and let sit

Step 3

Cook lentils per instructions on package and set aside

Step 4

Heat oil in a medium sized skillet over medium heat

Step 5

Once oil is hot add leek, garlic, and a pinch of salt and cook until golden; about 5 - 7 minutes

Step 6

Add walnuts to the skillet and cook for 2 - 3 minutes

Step 7

Add mushrooms, carrots, and another pinch of salt and cook for 5 - 7 minutes

Step 8

Add peas, sage, thyme, rosemary, and salt and pepper to taste and cook for a minute until herbs are fragrant

Step 9

Add lentils, Worcestershire sauce, dijon mustard, and tomato paste and stir until heated through

Step 10

Taste mixture and adjust seasoning as needed

Step 11

Remove from heat and stir in the chia mixture

Step 12

Preheat oven to 400°F

Step 13

Mix together the glaze ingredients in a small mixing bowl

Step 14

Rollout both sheets of pastry dough into an 11 inch square

Step 15

Cut both sheets of pastry dough in half vertically and horizontally to create eight total squares

Step 16

Spoon about ⅓ cup of lentil mixture onto the pastry square

Step 17

Brush the edges of the pastry with the glaze mixture and cover mixture with another pastry square

Step 18

Use a fork to crimp the edges of the pastry closed

Step 19

Cut three small vents into the top of the pie

Step 20

Repeat process with the remaining three pies and brush all the pies with the remaining glaze mixture

Step 21

Bake for 30 - 35 minutes until golden

Step 22

Prepare the dijon sauce by mixing all of the ingredients together in a small bowl

Step 23

When finished baking transfer to a wire rack to cool slightly

Step 24

Serve with dijon sauce for dipping

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