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Lentil and pumpkin pot pies

Lentil and pumpkin pot pies
4.6 82 ratings
Prep. 25 min
Total 1 h 25 min
6 portions
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Ingredients

Rosemary ice puff pastry
  • fresh rosemary (approx. 10 cm long), leaves only
    1 sprig
  • ice cubes
    90 g
  • unsalted butter frozen and cut into pieces
    180 g
  • plain flour
    200 g
  • 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
  • full cream milk for brushing

Difficulty

medium

Nutrition per 6 portions

Sodium 5355.5 mg
Protein 71.2 g
Calories 14097.6 kJ / 3356.6 kcal
Fat 212.6 g
Fibre 46.3 g
Saturated Fat 115.5 g
Carbohydrates 273.2 g

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Also featured in

Vegetarian Cooking 11 Recipes
Australia and New Zealand

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