Lentil, roast pumpkin and ricotta open pies
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$3.30 per serve
(at time of publication)
Full ingredients list:
500g butternut pumpkin, peeled, seeded, diced
1 medium red capsicum, seeded, diced
1 medium red onion, peeled, cut into thin wedges
1 teaspoon Moroccan seasoning
olive oil spray
200g punnet grape tomatoes, halved
400g can no-added-salt lentils, rinsed, drained
1/2 cup (115g) reduced-fat ricotta
2 tablespoons chopped flat-leaf parsley
4 reduced-fat short-crust pastry sheets, just thawed
1 egg white, lightly beaten
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin, capsicum and onion on one of the prepared trays. Sprinkle veg with Moroccan seasoning and spray with olive oil. Roast veg for 25 minutes, or until tender; set aside to slightly cool.
Step 2 Place roast veg, tomato, lentils, ricotta and parsley in a large bowl; stir gently to combine filling and season with cracked black pepper.
Step 3 Cut an 18cm circle from each pastry sheet. Brush pastry rounds with egg white. Place one-quarter of the filling in the centre of each round, leaving a 3cm border. Fold up each pastry border to enclose filling, leaving pie tops open.
Step 4 Put pies on the other prepared tray. Bake for 15 minutes, or until pastry is crisp and golden.
About this recipe
First published: May 2014