Lentil and pumpkin pot pies

Lentil and pumpkin pot pies

4.6 81 评分

准备工作 25 分钟

总数 1小时 25 分钟

6 portions

食材

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

难易度

中级

营养价值每 6 portions

钠 5355.5 mg

蛋白质 71.2 g

热量 14097.6 kJ / 3356.6 kcal

脂肪 212.6 g

膳食纤维 46.3 g

饱和脂肪 115.5 g

碳水化合物 273.2 g

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还收录在

Vegetarian Cooking 10 道食谱
澳大利亚和新西兰

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