Lentil and Pumpkin Pot Pies

Lentil and Pumpkin Pot Pies

4.8 56 valoraciones

Prep. 25min

Total 1h 25min

6 portions

Ingredientes

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

Dificultad

medio

Inf. nutricional por 1 portion

Proteína 11 g

Calorías 1812 kJ / 431 kcal

Grasa 22 g

Fibra 7 g

Carbohidratos 42 g

¿Le gusta lo que ve?

¡Esta receta y más de 100 000 otras le esperan!

Regístrese en nuestra prueba gratuita de 30 días y descubra todo lo que Cookidoo® tiene para ofrecerle. Sin compromiso.

Registrarse gratis Más información

También incluido en

Vegetarian Cooking 10 Recetas
Reino Unido e Irlanda

También podría gustarte...

Vietnamese-style Chicken and Cabbage Salad

30min

Leek and Fennel Goat's Cheese Tart

45min

Tin Can Mealie Bread

25min

Chewy Mint Choc Protein Bites

4h 30min

Quinoa Anzac Biscuits

1h

Paleo Lasagne

55min

Pumpkin, Feta and Caramelised Onion Tart

1h 10min

Pumpkin Quiche

2h 5min

Macadamia and Lime Basil Pesto

25min

Raspberry Balsamic Glaze

73h

Gluten-free Burgers with Guacamole and Onion Rings

2h 45min

Tagliatelle with Pumpkin

1h 10min