Lentil and Pumpkin Pot Pies
TM6 TM5 TM31

Lentil and Pumpkin Pot Pies

4.9 (14 rating)

Ingredients

Rosemary Ice Puff Pastry

  • 1 sprig fresh rosemary (approx. 10 cm long), leaves only
  • 90 g ice cubes
  • 180 g unsalted butter, frozen and cut in pieces
  • 200 g plain flour
  • 1 tsp fine sea salt

Pumpkin and Lentil Filling

  • unsalted butter, for greasing
  • 1 brown onion (approx. 150 g), cut into halves
  • 2 garlic cloves
  • 40 g olive oil
  • 1 carrot (approx. 250 g), thinly sliced into rounds
  • ¼ tsp dried rosemary
  • 2 sprigs fresh thyme, leaves only
  • ¼ tsp dried fennel seeds
  • 150 g red lentils, rinsed and drained
  • 460 g water
  • 1 Tbsp vegetable stock paste (see Tips)
  • 400 g pumpkin, cut into pieces (2 cm)
  • whole milk, for brushing

Nutrition
per 1 portion
Calories
1812 kJ / 431 kcal
Protein
11 g
Carbohydrates
42 g
Fat
22 g
Fiber
7 g

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