Curried Lentil and Pumpkin Pies
These mouthwatering Curried Lentil and Pumpkin Pies are packed with flavor and are sure to be a hit at your next family get together.
Servings 4
Calories 339kcal
Equipment
- 4 small pie tins or one large pie tin
- frypan
Ingredients
- 350 g cooked mashed pumpkin
- 1 400 g lentils
- 1 clove garlic crushed
- 1 onion diced finely
- 2 stalks celery diced finely
- 1 carrot diced finely
- 1 veggie stock cube
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 sheets pre-made shortcrust pastry
- 2 tbs olive oil
- salt and pepper
Instructions
- Preheat oven at 180 degrees Celsius. Grab one or two sheets of the shortcrust pastry and allow to thaw on the bench till workable.
- Grease your pie tins* with cooking spray and set aside. When the pastry is workable cut into four squares and shape into the pie tins if making individual pies.
- Pop onto a tray and blind bake for 10-15 minutes in the oven till lightly golden. (no need to blind bake as the shortcrust pastry shouldn't rise too much). Allow to cool while you prep the filling.
- Dice your onion, celery and carrot finely and crush the garlic.
- Pop into a frypan with 2 tabs of olive oil and veggie stock cube on medium heat and cook till soft.
- Add your spices, cumin, curry powder and cook for 1 minute till fragrant.
- Drain and rinse your can of lentils and add to the onion mix along with the pumpkin and cook for a few minutes. Season with salt and pepper to your taste.
- Allow to cool slightly before popping filling into the pie cases. Top with grated cheese if you like and cook for 20-25 minutes.
Notes
- * We found that individual pie cases were a little hard to come by, so used foil ones instead.
Nutrition
Serving: 4g | Calories: 339kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 530mg | Potassium: 477mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11870IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 4mg