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Lentil and pumpkin pot pies

Lentil and pumpkin pot pies
4.6 86 评分
准备工作 25 分钟
总数 1小时 25 分钟
6 portions
马上体验

食材

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

难易度

中级

营养价值 每 6 portions

钠 5355.5 mg
蛋白质 71.2 g
热量 14097.6 kJ / 3356.6 kcal
脂肪 212.6 g
纤维 46.3 g
饱和脂肪 115.5 g
碳水化合物 273.2 g

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还收录在

Vegetarian Cooking 11 道食谱
澳大利亚和新西兰

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