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Lentil and pumpkin pot pies

Lentil and pumpkin pot pies
4.6 81 beoordelingen
Voorbereiding 25min
Totaal 1u. 25min
6 portions
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Ingrediënten

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

Moeilijkheidsgraad

gemiddeld

Voeding per 6 portions

Natrium 5355.5 mg
Eiwitten 71.2 g
Calorieën 14097.6 kJ / 3356.6 kcal
Vetten 212.6 g
Vezels 46.3 g
Verzadigd vet 115.5 g
Koolhydraten 273.2 g

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Ook te zien in

Vegetarian Cooking 10 recepten
Australië en Nieuw-Zeeland

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