Lentil and pumpkin pot pies

Lentil and pumpkin pot pies

4.6 77 ratings

Prep. 25min

Total 1 h 25min

6 portions

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

Nutrition per 6 portions

Calories 3356.6 kcal / 14097.6 kJ

Protein 71.2 g

Fat 212.6 g

Carbohydrates 273.2 g

Fiber 46.3 g

Saturated fat 115.5 g

Sodium 5355.5 mg

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Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

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