Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies

4.8 51 évaluation

Prép. 25min

Total 1h 25min

6 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Protides 11 g

Calories 1812 kJ / 431 kcal

Lipides 22 g

Fibre 7 g

Glucides 42 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Vegetarian Cooking 10 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

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

1h 30min

Root Vegetable Korma with Basmati Rice

1h 45min

Vegan Lentil Lasagne

2h 20min

Jackfruit and Bean Chilli with Spicy Avocado Purée

30min

Moroccan Quorn with Bulgar Wheat

40min

Lentil Moussaka

3h 30min

Three-bean shepherd's pie

26h

Vegan Bean Burgers

1h 20min

Tagliatelle with Pumpkin

1h 10min

Carrot, Pumpkin and Chard Pie

1h 20min

Vegan Paella with Smoked Tofu

25min

Lentil and Vegetable Bolognese Sauce

45min