Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies

4.8 53 évaluations

Prép. 25min

Total 1h 25min

6 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Protides 11 g

Calories 1812 kJ / 431 kcal

Lipides 22 g

Fibre 7 g

Glucides 42 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Vegetarian Cooking 10 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Tout montrer

Sweet Pepper Nachos with Guacamole

15min

Vegetarian Chilli

35min

Tempeh Bolognaise

30min

Tomato Soup with Burrata

35min

Mexican Quinoa Stuffed Aubergine

1h

Quick Vegetable Sauté and Peanut Sauce

30min

Pumpkin and Onion Galette with Autumn Coleslaw

55min

Black Bean Quesadillas with Guacamole

25min

Dal Makhani

9h 30min

Pickled Red Onions

1h 50min

Quinoa and Seitan Poke Bowl

1h 40min

Spinach, Tomato And Cheese Lasagne

2h 45min

Tout montrer