Mini Cinnamon Lentil Pies

Can you really add lentils to a dessert? It’s always a plus to add some very healthy food to a dessert. Lentils are very nutritious. They are high in fiber, B vitamins, iron, potassium and protein. These lentils are cooked, smashed and well hidden in my little pies that taste a lot like those famous cinnamon buns that we all love. Here I will show you how to make them. They taste amazing!!!

Ingredients

1 crust from a (14.1-ounce) box refrigerated pie crusts, softened as directed on box

1/4 cup dry lentils 

1 cup water 

1 tablespoon all-purpose flour

1 large egg                     

2 tablespoons granulated sugar        

2 tablespoons brown sugar      

1 tablespoon butter, melted    

1/4 teaspoon vanilla extract        

1/4 ground cinnamon    

1/4 teaspoon ground nutmeg        

Dash ground allspice

1/4 teaspoon baking powder        

2 tablespoons evaporated milk

Tools

1-quart saucepan with lid

4-inch round cutter

muffin tin

2 bowls

2 spoons

rubber scraper

scissors

electric mixer

Add the lentils and water to a 1 quart saucepan. Cover and simmer over low heat for 30 minutes until the lentils are soft and the water is absorbed.

Preheat the oven to 375 degrees F. Flour your work surface. Lay out the pie crust.

Using a 4-inch cutter, cut 6 circles out of the pie crust.

Gently press each round of pie dough, floured side down, into a muffin cup.

Bake the crusts in the preheated 375 degree F. oven for 9 to 11 minutes until lightly browned.

 Reduce the oven to 350 degrees F. In a large mixing bowl using an electric mixer, beat the cooked lentils until they are mashed. 

Beat the egg, sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, allspice and baking powder into the smooth lentils. Add and beat the evaporated milk into the filling mixture until well blended. 

Cinnamon Filling

2 tablespoons brown sugar 

1/4 teaspoon cinnamon

1/2 tablespoon butter, softened

1 tablespoon cream cheese, softened 

In a small bowl combine the brown sugar, cinnamon, butter and cream cheese. Divide into 6 portions.

Spoon a portion into the center of each pie crust.

Spoon and cover the cinnamon filling with the lentil mixture, filling each pie.

Bake at 350 degrees F. for 20 to 25 minutes or until filling is set. Remove from the oven. Cool for at least 15 minutes. 

Icing

2 teaspoons butter, softened

6 tablespoons confectioners' sugar

2 tablespoons cream cheese, softened

1/2 teaspoon vanilla extract

Dash salt

In a small bowl, combine the butter, confectioners' sugar, cream cheese, vanilla extract and salt.

Snip a corner of a plastic sandwich bag. Add the icing to the bag. Pipe it onto each pie or spread it if you would prefer.

Serve the pies immediately or refrigerate to be served later. Either way, they are delicious! I am sure you will enjoy them!!!!