Appareils et accessoires
Lentil and Pumpkin Pot Pies
Prép. 25min
Total 1h 25min
6 portions
Ingrédients
Rosemary Ice Puff Pastry
-
fresh rosemary (approx. 10 cm long), leaves only1 sprig
-
ice cubes90 g
-
unsalted butter frozen and cut in pieces180 g
-
plain flour200 g
-
fine sea salt1 tsp
Pumpkin and Lentil Filling
-
unsalted butter for greasing
-
brown onion (approx. 150 g), cut into halves1
-
garlic cloves2
-
olive oil40 g
-
carrot (approx. 250 g), thinly sliced into rounds1
-
dried rosemary¼ tsp
-
fresh thyme leaves only2 sprigs
-
dried fennel seeds¼ tsp
-
red lentils rinsed and drained150 g
-
water460 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 !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Vegetarian Cooking
10 Recettes
Royaume-Uni et Irlande
Royaume-Uni et Irlande
Vous pourriez aussi aimer...
Quick Vegetable Sauté and Peanut Sauce
30min
Leek and Fennel Goat's Cheese Tarts (TM5)
45min
Vegan Gravy
45min
Curried Cake with Coriander Chutney
1h 10min
Lentil Moussaka
3h 30min
Vegan Mushroom and Spinach Lasagne
2h 15min
Marinaded Tofu with a Tomato and Aubergine Sauce
50min
Cashew, Mushroom and Chestnut Sausages with Root Veg Mash and Chilli Sauce
1h 30min
Lentil and Vegetable Bolognese Sauce
45min
Root Vegetable Hotpot with Harissa
40min
Aubergine, Courgette and Red Lentil Gratin
1h 10min
Butternut Squash Macaroni Cheese
1h 15min