Cheesy pumpkin lentil pot pies

Pumpkin adds an autumnal flavour to these cheesy lentils, with a crumbly shortcrust pastry top – the perfect vegetarian meal for a cold fall day!

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 the full recipe at Amuse Your Bouche →