CURRIED LENTIL HAND PIES

Ingredients

• CURRIED LENTIL FILLING ; 12 cups (These lentils are also delicious by themselves, served over basmati rice.)
• 1/4 cup canola oil (or more to keep spices moist)
• 1 medium large onion, chopped into 1/3 " small dice
• 1 teaspoon minced garlic
• heaping 1/3 cup peeled minced ginger
• 2 large bay leaves, broken up
• 8 whole cloves
• 1/4 cup plus 1 Tablespoon Madras curry powder (Sun brand is my favorite)
• 1 teaspoon ground turmeric
• 1 28 ounce can Pastene whole plum tomatoes
• 6-8 ounces tomato paste
• 1 1/2 pound brown lentils
• 6 1/4 cups liquid made up of all the tomato juices from the 28 ounce can, plus water
• 1 Tablespoon kosher salt
• 3 cups x sharp cheddar or gruyere, grated , for lentil filling
• 3 cups x sharp cheddar or gruyere, grated , for assembly of turnovers
• 1 large egg beaten with 1/2 teaspoon kosher salt, for assembly of turnovers (may need 2nd egg.)
• MULTIGRAIN HAND PIE DOUGH
• 1 pound sweet unsalted butter, room temperature
• 1 pound cream cheese *
• 3/4 cup heavy or whipping cream
• 1 Tablespoon kosher salt
• 1 1/2 cup finely ground organic cornmeal**
• 2 cups whole wheat pastry flour or white whole wheat flour
• 1 1/2 - 2 cups white pastry flour or white whole wheat flour

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