Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies

4.8 60 ratings

Prep. 25 min

Total 1 h 25 min

6 portions

Ingredients

Rosemary Ice Puff Pastry

fresh rosemary (approx. 10 cm long), leaves only
1 sprig
ice cubes
90 g
unsalted butter frozen and cut in pieces
180 g
plain flour
200 g
fine sea salt
1 tsp

Pumpkin and Lentil Filling

unsalted butter for greasing
brown onion (approx. 150 g), cut into halves
1
garlic cloves
2
olive oil
40 g
carrot (approx. 250 g), thinly sliced into rounds
1
dried rosemary
¼ tsp
fresh thyme leaves only
2 sprigs
dried fennel seeds
¼ tsp
red lentils rinsed and drained
150 g
water
460 g
vegetable stock paste (see Tips)
1 Tbsp
pumpkin cut into pieces (2 cm)
400 g
whole milk for brushing

Difficulty

medium

Nutrition per 1 portion

Protein 11 g

Calories 1812 kJ / 431 kcal

Fat 22 g

Fibre 7 g

Carbohydrates 42 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Cooking 10 Recipes
UK and Ireland

You might also like...

Show all

Sweet and Sticky Red Cabbage and Sweet Potato Salad

40 min

Paneer Makhani

1 h

Pasta with Beetroot Sauce and Feta Cheese

40 min

Vegan Bolognese

50 min

Kale, Potato, Celeriac and Stilton Pie

2 h

Pizza with Tomato, Red Pepper Sauce, Spinach and Eggs

1 h 45 min

Broccoli Fritters with Radish Salad and Lemon Quinoa

1 h

Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam

1 h 30 min

Apricot, Hazelnut and Feta Couscous with Mixed Vegetables

1 h 15 min

Nadan Mutta (Egg Curry)

50 min

Star Burgers

20 h 5 min

Kelp Noodles in Marinara Sauce

20 min

Show all