Pumpkin and Lentil Pie
Pumpkin and Lentil Pie
10 minutesPrep Time
40 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings400 g canned lentils, drainedSorry this product is not available at your store
400 g butternut pumpkin, 3 cm cubes
1 small red onion, cut in wedges
1 capsicum, diced
3/4 cup ricotta cheese
3 shortcrust pastry sheets, thawed
1 egg, for egg wash
Directions
- Preheat oven to 180C
- Line a baking tray with greaseproof paper and arrange the pumpkin, red onion, capsicum in a single layer. Drizzle vegetables with olive oil and season with salt and pepper. Roast for 15 minutes or until vegetables are tender. Remove from the oven and set aside to cool.
- In a bowl, combine the roasted vegetables with the lentils and ricotta
- Cut the pastry with a 12-13 cm round cutter. Line a 10 cm fluted pie tin with the pastry, pressing edges down then place filling in the centre. Cut another pastry round and place it over the filling before pinching the edges to close the pie. Trim off excess pastry, make a slit on top with a sharp knife then brush with egg wash.
- Place pies in the oven and bake for 25 - 30 minutes or until pastry is golden brown.