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Lentil Sambusa Pie
5 from 33 votes

Lentil Sambusa Pie

Lentil Sambusa Pie combines spiced lentil filling with flaky vegan puff pastry for a savory, textured pie. The filling includes cooked lentils sautéed with onions, garlic, green chili, and a blend of spices including berbere and cardamom, resulting in a warmly spiced and aromatic interior. The pie offers a flavorful vegetarian option with a crisp, golden crust encasing a richly seasoned legume center.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12
Calories: 174 kcal
Course: Main Course, Snacks, Dinner
Cuisine: Ethiopian

Ingredients

  • 15 ounce lentils drained or 1 1/2 cups cooked lentils, canned
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1 1/2 cup onion red, chopped
  • 1/2 cup green onion chopped
  • 3 cloves garlic minced
  • 1/2 inch ginger minced
  • 1 green chili I usually add 3 or 4 but it can get really hot really quickly, or use 3 mild green chilis, hot, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1.5 teaspoon berbere spice
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon black pepper
  • 1 cup cilantro packed chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice or more
For the pie
  • 1 vegan puff pastry 9 by 9 inch or similar, see notes for Glutenfree options, sheet

Instructions

    Cup of Yum
  1. Prep your lentils by washing and draining if you're using canned lentils or making your lentils from dried if you haven't made yet.
  2. Heat a skillet over medium heat and add oil. Then add onion and a good pinch of salt and cook until the onion starts to get golden.
  3. Then add in the green onion, garlic, green chili and another pinch of salt and cook until the garlic is cooked through. 3-4 mins.
  4. Then add in all of the spices and mix in and continue to cook for another minute.
  5. Add in the lentils, cilantro, 1/2 teaspoon of salt, and a 1/4 cup of water and mix well and then continue to cook to simmer the lentils for 3 or 4 minutes.
  6. Then taste and adjust flavor. Add a dash of the lemon juice. Mix in and set aside.
  7. Prep your rolling station with a little bit of flour and roll out the partially thawed puff pastry sheet until it is almost double in size. Then slice it into half lengthwise.
  8. Put the lentils which should be cool by now. Use cool lentils on one of the pastry sheets. Spread it out and put the other pastry sheet on it. Keep about 1/2 inch on the edges of the pastry sheet so you can seal them. Brush water on the edges.
  9. Using a fork, seal the pastry sheets. Also using the fork, create some holes on the top of the pie or use a scissor to cut up a little bit of holes on top of the pie.
  10. Then bake at 400 degrees Fahrenheit (205 c) for 20-25 minutes or until nicely golden brown and puffy all over.
  11. Then remove from the oven. Let it cool for 5-10 minutes. Then slice as you like and serve. Serve as is or with sauces of choice or some tahini lemon dressing or other creamy sauces

Notes

  • Make this pie gluten-free by using your preferred gluten-free pie crust such as almond flour or other sturdy gluten-free options.
  • Berbere spice can be homemade or substituted with madras curry powder or similar spice blends depending on availability.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 2g (10%) Sodium 170mg (7%) Potassium 211mg (4%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 174IU (3%) Vitamin C 9mg (10%) Calcium 21mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 174

% Daily Value*

Calories 174kcal 9%
Carbohydrates 19g 6%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 2g 10%
Sodium 170mg 7%
Potassium 211mg 4%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 174IU 3%
Vitamin C 9mg 10%
Calcium 21mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.