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Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies
4.8 50 ratings
Prep. 25 min
Total 1 h 25 min
6 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

Protein 11 g
Calories 1812 kJ / 431 kcal
Fat 22 g
Fibre 7 g
Carbohydrates 42 g

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Also featured in

Vegetarian Cooking 10 Recipes
UK and Ireland

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