Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies

4.8 60 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

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Également présenté dans

Vegetarian Cooking 10 Recettes
Royaume-Uni et Irlande

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