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

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Also featured in

Vegetarian Cooking 10 Recipes
UK and Ireland

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