Lentil and pumpkin pot pies
TM31 TM5 TM6

Lentil and pumpkin pot pies

4.8 (8 ratings)

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 into pieces
  • 200 g plain flour
  • 1 tsp 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)
  • full cream milk, for brushing

Nutrition
per 6 portions
Calories
14097.6 kJ / 3356.6 kcal
Protein
71.2 g
Carbohydrates
273.2 g
Fat
212.6 g
Saturated Fat
115.5 g
Fibre
46.3 g
Sodium
5355.5 mg

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