adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom & lentil pot pies
0 Likes
Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Satisfying and flavorful Mushroom & Lentil Pot Pies by Dani Venn.
Ingredients:
  • 1 medium onion, roughly diced
  • 40.00 ml finely diced garlic
  • 800g (5 cups) portabella mushrooms, roughly diced
  • 1 tsp fresh thyme or dried thyme, finely chopped
  • 4 baby carrots, roughly diced
  • 123.75 gm red wine
  • 510.00 gm vegetable stock
  • 5.00 gm cornflour
  • 1 x 400g can lentils, drained and rinsed
  • 2 sheets ready-made frozen puff pastry
  • 1 egg, lightly beaten
  • 80g or 4 tbsp butter
  • 20.00 ml roughly chopped fresh sage leaves
Instructions:
  • In a large saucepan over medium-high heat, melt 1 tablespoon of butter. Add the onion and cook for 2 minutes. Stir in the garlic and sage leaves and cook for an additional minute. Increase the heat to high and pour in the red wine, letting it reduce until almost no liquid remains.
  • Incorporate the rest of the butter into the pan, followed by mushrooms and thyme. Sauté for an additional 5-10 minutes. Introduce carrots and stock, then lower heat to a medium simmer. Let it all cook for 30 minutes, stirring occasionally.
  • Preheat your fan-forced oven to 200 degrees. Allow the puff pastry to thaw at room temperature for about 15 minutes before baking.
  • Combine the corn flour with a splash of water until smooth. Incorporate this mixture with the lentils, mix thoroughly, and season with salt and pepper to taste.
  • Portion the mixture evenly into individual 1-cup capacity ovenproof ramekins. Cut out pastry circles for each ramekin, making sure they are slightly larger than the rim. Brush the rim of each ramekin with egg wash using a pastry brush. Gently place the pastry on top of the ramekin as a lid, seal the edges with your fingers, and brush the entire pastry with egg wash to seal it.
  • Bake the ramekins in the oven for 20-25 minutes until golden brown. Serve the pot pies warm after removing them from the oven.

Similar Recipes