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- (I guess I’ve never had to type the word pumpkin much before because I keep trying to type ‘pumking’. Thank goodness for spellcheck.)
- Cheesy pumpkin lentil pot pies
- Author: Becca @ Amuse Your Bouche
- Recipe type: Main meals
- Prep time: 25 mins
- Cook time: 25 mins
- Total time: 50 mins
- Serves: 2
- Ingredients
- 60g red lentils
- 250ml vegetable stock
- Black pepper
- ½tsp dried thyme or sage
- 3tbsp (heaped) pumpkin purée
- 30g vegetarian parmesan-style cheese, finely grated
- 2tbsp plain flour
- 100g shortcrust pastry (or puff pastry, if you prefer)
- 1tbsp milk
View Full Recipe at Amouse Your Bouche
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 366g | |
| Calories 398 | |
| Calories from Fat 100 | 25% |
| Total Fat 11.1g | 14% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1221mg | 51% |
| Potassium 666mg | 19% |
| Total Carbs 52.88g | 14% |
| Dietary Fiber 18.9g | 63% |
| Sugars 4.17g | 3% |
| Protein 21.35g | 34% |
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