Serves 4-6
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For the pastry:

For the filling:

  1. For the pastry, place the flour, poppy seeds and salt in a large bowl and grate in the cold butter. Use your fingertips to rub in the butter until the mixture resembles breadcrumbs. Add a little cold water, bit by bit – just enough to bring the mixture together into a dough. Wrap in cling film and place in the fridge to rest for one hour.
  2. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  3. Place the butternut squash on a baking tray and drizzle with one tablespoon of the olive oil. Season with salt and pepper and roast for 30-35 minutes or until soft.
  4. Heat the remaining oil in a large pan over a medium heat and cook the onion and garlic for 2-3 minutes. Add the lentils.
  5. Stir the miso together with two tablespoons of warm water and add to the lentil mixture. Simmer and reduce for 4-5 minutes, then add the spinach and roasted squash and season well with salt and pepper. Remove from the heat and allow to cool fully.
  6. Roll out your pastry. Using a small plate or bowl, cut out 8-12 circles. For each pie, top one circle with the filling, keeping it in the centre. Brush around the edges with beaten egg, then cover with a second circle of pastry. Use a small knife to trim the edges so that they are neat, then use a fork to crimp down the edges. Brush all over with egg wash and sprinkle with extra poppy seeds.
  7. Bake for 15-20 minutes until the pastry is fully cooked and golden brown in colour. Remove and allow to cool slightly before serving.

Nutrition Facts

Per serving: 501kcals, 25.4g fat (12.1g saturated), 60.7g carbs (3.5g sugars), 14.9g protein, 7.9g fibre, 0.382g sodium

DinnerMeat-freeVegetarian

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