Lentil and pumpkin pot pies

Lentil and pumpkin pot pies

4.6 77 ratings

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 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

Fibre 46.3 g

Saturated Fat 115.5 g

Sodium 5355.5 mg

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
Australia and New Zealand

You might also like...

Lentil moussaka

Lentil moussaka

3 h 30 min

Vegetarian sausage rolls

Vegetarian sausage rolls

40 min

Lentil and chickpea burger with tahini dressing

Lentil and chickpea burger with tahini dressing

1 h 30 min

Smoky beetroot and black bean sliders with soused cucumber

Smoky beetroot and black bean sliders with soused cucumber

1 h 20 min

Broccoli mustard pasties

Broccoli mustard pasties

1 h 55 min

Vegetable curry with cauliflower couscous

Vegetable curry with cauliflower couscous

45 min

Sweet potato lasagne

Sweet potato lasagne

1 h 20 min

Three-bean shepherd's pie

Three-bean shepherd's pie

26 h

Vegetable lasagne

Vegetable lasagne

1 h 35 min

Butternut mac and cheese

Butternut mac and cheese

45 min

Pulse and pumpkin curry

Pulse and pumpkin curry

30 min

Lentil bolognese

Lentil bolognese

30 min