Lentil and pumpkin pot pies

Step 1

Place rosemary into mixing bowl and chop 20 sec/speed 8. Rosemary should be a very fine consistency. Repeat chopping if necessary.

Step 2

Add ice and butter and chop 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Step 3

Add flour and salt and combine 5 sec/speed 5. Scrape down sides of mixing bowl with spatula, then knead Dough /2 min. Wrap in plastic wrap and place in refrigerator for 30 minutes. Clean and dry mixing bowl.

Step 4

Preheat oven to 200°C. Grease 6 ramekins (8 cm) with butter and set aside.

Step 5

Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 6

Add 20 g of the oil and sauté 3 min/Varoma/speed 1.

Step 7

Add carrot and remaining 20 g oil and sauté 3 min/Varoma/speed 1.

Step 8

Add rosemary, thyme, fennel seeds, lentils, water and Vegetable stock paste. Insert simmering basket then weigh pumpkin into it. Cook 15 min/Varoma//speed 1. Transfer lentil and pumpkin mixture into a large bowl and stir to combine.

Step 9

Fill ramekins with lentil and pumpkin mixture, ensuring the mixture comes ¾ of the way up the sides of ramekins.

Step 10

Place pastry onto a silicone bread mat or floured surface, then place a sheet of baking paper over pastry and roll out to a 5mm thickness.

Step 11

Using a pastry cutter, cut out 6 pastry rounds (9 cm), ensuring the circle has a 1 cm border overlapping the edge of the ramekin. Place a pastry circle over ramekin and seal edges by pressing down against the side of the ramekin. Repeat with remaining pies.

Step 12

Brush milk on the top of each pie and bake for 30 minutes (200°C), or until golden brown.

Step 13

Serve hot with a green salad.