Curried Lentil Empanada with Coconut Chutney – Lentils.org

Ingredients

• 2 ½ cups (625 mL) all-purpose flour
• 1 tsp (5 mL) salt
• ½ cup (125 mL) cold unsalted butter, cubed
• ¼ cup (60 mL) ice-cold water (more if needed)
• 1 Tbsp (15 mL) olive oil
• 1 cup (250 mL) yellow onion, small dice
• ¼ cup (60 mL) minced garlic
• ½ lb (250 g) whole red lentils, cooked
• ½ lb (250 g) walnut pieces
• 1 Tbsp (15 mL) curry powder
• 1 tsp (5 mL) cumin
• ½ tsp (2 mL) turmeric
• 1 cup (250 mL) cilantro, minced
• ¼ cup (60 mL) mint, chopped
• ¼ cup (60 mL) lime juice
• ¼ cup (60 mL) water
• 1 jalapeño pepper, seeded and finely chopped (optional or adjust for spice preference)
• salt and pepper, to taste
• 1 egg, beaten (for egg wash)
• sesame seeds, for garnish (optional)