Defrost puff pastry sheets

In a small bowl combine chia seeds and water and let sit

Cook lentils per instructions on package and set aside

Heat oil in a medium sized skillet over medium heat

Once oil is hot add leek, garlic, and a pinch of salt and cook until golden; about 5 - 7 minutes

Add walnuts to the skillet and cook for 2 - 3 minutes

Add mushrooms, carrots, and another pinch of salt and cook for 5 - 7 minutes

Add peas, sage, thyme, rosemary, and salt and pepper to taste and cook for a minute until herbs are fragrant

Add lentils, Worcestershire sauce, dijon mustard, and tomato paste and stir until heated through

Taste mixture and adjust seasoning as needed

Remove from heat and stir in the chia mixture

Preheat oven to 400°F

Mix together the glaze ingredients in a small mixing bowl

Rollout both sheets of pastry dough into an 11 inch square

Cut both sheets of pastry dough in half vertically and horizontally to create eight total squares

Spoon about ⅓ cup of lentil mixture onto the pastry square

Brush the edges of the pastry with the glaze mixture and cover mixture with another pastry square

Use a fork to crimp the edges of the pastry closed

Cut three small vents into the top of the pie

Repeat process with the remaining three pies and brush all the pies with the remaining glaze mixture

Bake for 30 - 35 minutes until golden

Prepare the dijon sauce by mixing all of the ingredients together in a small bowl

When finished baking transfer to a wire rack to cool slightly

Serve with dijon sauce for dipping