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Rustic Lentil and Root Vegetable Hand Pies
Original recipe: 6 servings · Prep: 20 min · Cook: 40 min · Total: 60 min
By TinyTummyTreats Editorial TeamPublished Apr 20, 2026 | Updated May 11, 2026
International
60 mins
easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlyno-added-saltbalanced-nutritionsuitable-for-12-monthsbudget-friendlyone-potpicky-eatersmake-aheadlunchbox-friendlyfinger foodssavory_bakes
Rustic Lentil and Root Vegetable Hand Pies with measured ingredients, 60-minute timing, 6-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
20 min
Cook
40 min
Total
60 min
Servings
6
Difficulty
easy
Cuisine
International
Ingredients
Servings
6
- 1/2 cup dry brown or green lentils
- 1 medium carrot
- 1 medium parsnip
- 1 small potato
- 1 tablespoon olive oil
- 1/4 small mild onion
- 1 1/4 cups water or unsalted vegetable broth
- 1 1/4 cups all-purpose flour
- 1/4 cup dairy-free plain yogurt
- 1 teaspoon baking powder
- 2 tablespoons warm water
- 1/4 teaspoon ground mild cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon fresh parsley
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
-
In a small pot or saucepan, combine rinsed lentils, diced carrot, parsnip, potato, chopped mild onion, and 1 1/4 cups water or unsalted vegetable broth. Bring to a boil, then reduce heat and simmer gently, covered, for 20-25 minutes or until lentils and vegetables are very tender and most liquid is absorbed. Stir occasionally to prevent sticking.
-
Once cooked, mash the lentil and root vegetable mixture gently with a fork or potato masher until a soft, chunky texture is achieved. Stir in 1 tablespoon olive oil, ground mild cumin, ground coriander, and chopped fresh parsley if using. Set aside to cool while preparing the dough.
-
To make the dough, in a mixing bowl whisk together all-purpose flour and baking powder. Add dairy-free plain yogurt and 2 tablespoons warm water, mixing with a wooden spoon or hands until a soft, pliable, non-sticky dough forms. Adjust with a little more water or flour if needed.
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Turn dough onto a lightly floured surface and knead gently a few times. Divide dough into 6 equal portions.
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Roll each portion into about a 4-inch (10 cm) circle, dusting with flour to prevent sticking.
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Place a heaping tablespoon of the lentil and root vegetable filling in the center of each dough circle. Fold dough over to form a half-moon shape and pinch the edges firmly to seal. Crimp edges with a fork for a rustic look and extra security.
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Arrange hand pies on the prepared baking sheet. Brush lightly with olive oil to enhance browning and prevent drying.
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Bake for 18-22 minutes or until hand pies are golden brown and firm to the touch.
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Allow to cool completely to a safe temperature before serving to toddlers.
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Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently before serving.
Frequently Asked Questions
- Can I make Rustic Lentil and Root Vegetable Hand Pies ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- cup dry brown or green lentils: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- medium carrot: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- medium parsnip: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- small potato: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- tablespoon olive oil: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Rustic Lentil and Root Vegetable Hand Pies completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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