Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies

4.8 51 rating

Prep. 25 min

Total 1 h 25 min

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 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Cooking 10 Recipes
UK and Ireland

You might also like...

Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce

1 h 30 min

Root Vegetable Korma with Basmati Rice

1 h 45 min

Vegan Lentil Lasagne

2 h 20 min

Jackfruit and Bean Chilli with Spicy Avocado Purée

30 min

Moroccan Quorn with Bulgar Wheat

40 min

Lentil Moussaka

3 h 30 min

Three-bean shepherd's pie

26 h

Vegan Bean Burgers

1 h 20 min

Tagliatelle with Pumpkin

1 h 10 min

Carrot, Pumpkin and Chard Pie

1 h 20 min

Vegan Paella with Smoked Tofu

25 min

Lentil and Vegetable Bolognese Sauce

45 min