Lentil, roasted pumpkin and ricotta open pies

Serves: 5

Time to make: 1 hr 10 mins , plus 1 hr chilling for pastry

Hands-on time: 30 mins

Ingredients

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Filling
500g butternut pumpkin, peeled, deseeded, diced
1 medium-sized red capsicum, deseeded, diced
1 medium-sized red onion, peeled, cut in thin wedges
1 teaspoon Moroccan seasoning
spray oil
200g cherry tomatoes, halved
420g can no-added-salt lentils, drained, rinsed
½ cup (115g) reduced-fat ricotta cheese
2 tablespoons chopped fresh flat-leaf parsley
Pastry
2 ½ cups flour
4 tablespoons rolled oatsoatmeal uncookedX
1 teaspoon coarse salt
1 teaspoon baking powder
4 tablespoons reduced-fat spread
1 cup low-fat plain yoghurt
1 egg white, lightly beaten

Instructions

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1 Preheat oven to 200°C. Line 2 large baking trays with baking paper. To make filling, place pumpkin, capsicum and onion on one of the prepared trays. Sprinkle vegetables with Moroccan seasoning and spray with oil. Roast vegetables for 25 minutes or until tender. Remove and set aside to slightly cool.

2 While vegetables are roasting, make pastry. In a food processor process dry ingredients. Add spread and process until mixture is crumbly. With machine running, add yoghurt until dough holds together. Knead into a ball, wrap and refrigerate for 1 hour.

3 Knead dough for 3 minutes until smooth. Dust with flour and roll out to accommodate 5 x 18-20cm circles. Set aside.

4 In a large bowl place roasted vegetables, tomatoes, lentils, ricotta and parsley and stir gently to combine filling and season with freshly ground black pepper.

5 Brush pastry rounds with egg white. Place one-fifth of the filling in the centre of each round, leaving a 3cm border. Scrunch up each pastry border to enclose filling, leaving pie tops open.

6 Place pies on the other prepared tray. Bake for 15 minutes or until pastry is crisp and golden.

Nutrition Info (per serve)

Calories 451 cal

Kilojoules 1890 kJ

Protein 18 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 11 g

Dietary fibre 9 g

Sodium 850 mg

Calcium 250 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2014

2 comments on Lentil, roasted pumpkin and ricotta open pies

Dianne Bath April 29, 2021 at 12:28 pm #

Does this make 5 or 4 serves the instructions are conflicting

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- Jen deMontalk May 6, 2021 at 1:48 pm #
  
  Hi Dianne
  These serve 5. Thanks for pointing it out. The instructions have been amended accordingly.
  
  Warm regards
  Jenny, HFG editor
  
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