A flavorful Ethiopian-inspired dish, Vegan Lentil Sambusa Pie transforms the beloved street snack “Sambusa” into a savory, comforting pie. Made with aromatic lentils, fragrant spices, and crispy vegan puff pastry, this recipe offers all the rich, spicy goodness of traditional sambusas—without the fuss of folding and frying. Perfect for dinner, a hearty snack, or entertaining guests, it’s a true celebration of texture and flavor.

Why You’ll Love This Recipe

• A delicious twist on Ethiopian sambusas, reimagined as a simple pie.
• Uses convenient store-bought vegan puff pastry—no dough-making required.
• Packed with lentils and bold spices for a protein-rich, plant-based dish.
• Nut-free, soy-free, and easily made gluten-free.
• Great make-ahead meal that reheats beautifully for lunch or snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 15 ounces lentils, drained (or 1½ cups cooked lentils)
• 2 teaspoons oil
• 1½ cups chopped red onion
• ½ cup chopped green onion
• 3 cloves garlic, minced
• ½ inch piece of ginger, minced
• 1 hot green chili, minced (or 3 mild green chilies for less heat)
• 1 teaspoon ground coriander
• ½ teaspoon cumin
• 1½ teaspoons berbere spice (or more to taste)
• ½ teaspoon cardamom
• ½ teaspoon black pepper
• 1 cup packed chopped cilantro
• ½ teaspoon salt (plus more to taste)
• ½ teaspoon lemon juice (or more to taste)
• 1 sheet vegan puff pastry (about 9×9 inches or similar size)

Optional: To make gluten-free, use a gluten-free pie crust or almond flour crust.

Directions

1. Prepare the Lentils:
   If using canned lentils, drain and rinse well. If cooking from dried lentils, prepare them until tender and drain any excess water.
2. Sauté Aromatics:
   Heat oil in a skillet over medium heat. Add chopped red onion with a pinch of salt and cook until golden. Add green onion, garlic, ginger, and chili. Cook 3–4 minutes, until fragrant and softened.
3. Add Spices:
   Stir in coriander, cumin, berbere, cardamom, and black pepper. Cook for 1 minute to release their aroma.
4. Combine with Lentils:
   Add lentils, cilantro, salt, and ¼ cup of water. Mix well and simmer for 3–4 minutes. Adjust seasoning with lemon juice and additional salt if needed. Allow the filling to cool completely before assembling the pie.
5. Assemble the Pie:
   Lightly flour your surface and roll out the puff pastry until nearly doubled in size. Cut it in half lengthwise. Spread the cooled lentil filling over one half, leaving about ½ inch of border around the edges. Brush the edges with water, then place the second sheet on top. Seal with a fork and prick a few holes in the top for ventilation.
6. Bake:
   Transfer the pie to a baking sheet and bake at 400°F (205°C) for 20–25 minutes, until golden brown and puffed.
7. Serve:
   Allow to cool 5–10 minutes before slicing. Serve as is or with tahini lemon dressing, vegan yogurt sauce, or any creamy dip of your choice.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Variations

• Gluten-Free Option: Use a gluten-free pastry or pie crust alternative.
• Spice Level: Adjust green chilies or berbere for desired heat.
• Add Veggies: Mix in finely chopped mushrooms, spinach, or carrots for extra texture.
• Mini Pies: Make hand pies or small turnovers instead of one large pie for easy serving.
• Oil-Free Option: Sauté aromatics in broth instead of oil.

Storage/Reheating

Refrigerate leftover lentil sambusa pie for up to 4 days in an airtight container. Reheat in an oven or toaster oven at 350°F (175°C) for 8–10 minutes to restore crispiness. To freeze, wrap slices individually and freeze for up to 1 month. Reheat directly from frozen in the oven until warm and flaky.

FAQs

1. Can I make the filling ahead of time?

Yes, the lentil filling can be prepared up to 2 days in advance and stored in the refrigerator until ready to assemble the pie.

2. Is puff pastry always vegan?

Not always—traditional puff pastry contains butter. Look for brands that specify “vegan” or have no dairy or egg ingredients.

3. Can I use a different type of lentil?

Yes, brown or green lentils work best for texture, but red lentils can be used if cooked slightly al dente to avoid mushiness.

4. How spicy is this dish?

It depends on the type and amount of chili and berbere spice you use. You can easily adjust the spice level to your taste.

5. What can I serve with lentil sambusa pie?

It pairs beautifully with a fresh salad, spiced potatoes, or a cooling yogurt-based sauce.

6. Can I make this pie oil-free?

Yes, simply sauté the onions and aromatics in a few tablespoons of vegetable broth instead of oil.

7. How do I prevent the pie from becoming soggy?

Ensure the lentil filling is fully cooled and not too wet before placing it on the pastry. You can add 2–3 tablespoons of breadcrumbs if it’s too moist.

8. What is berbere spice?

Berbere is a traditional Ethiopian spice blend made with chili, garlic, ginger, coriander, and other warming spices—it gives the pie its signature flavor.

9. Can I use homemade puff pastry?

Absolutely! Homemade vegan puff pastry works wonderfully if you prefer making it from scratch.

10. Can I bake it in advance for a party?

Yes, bake the pie, cool it completely, and store it in the fridge. Reheat in the oven before serving to bring back its crisp texture.

Conclusion

Vegan Lentil Sambusa Pie is a delicious, aromatic, and convenient take on a beloved Ethiopian classic. With its flaky crust, spiced lentil filling, and easy preparation, it’s a show-stopping dish for any occasion—from casual dinners to festive gatherings. Simple to make, full of bold flavor, and completely plant-based, this recipe is sure to become a favorite in your kitchen.

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