Today I’m going to share with the you the pie recipe featured in my previous post.
Not only is this pie delicious, but it is high fibre and contains four serves of vegies per serve!
There is definitely room for experimentation with this pie. I would love to see and hear about your time making this fabulous pie. Feel free to email me, tag @emmajstubbs or share it on my facebook page.
Roast Pumpkin, Lentil & Ricotta Pie
Adapted from the Australian Healthy Food Guide, May 2014, Page 26
500g Pumpkin, peeled, seeded & diced
1 medium red capsicum, seeded & diced
1 medium red onion, peeled & cut into wedges
1 tsp Moroccan seasoning
1 punnet cherry tomatoes, halved
1 tin (400g) no-added-salt lentils, rinsed & drained
1/2 cup (~115g) reduced-fat ricotta
2 sheets (depends on your pie dish) reduced fat shortcrust pastry, just thawed
1 egg white, lightly beaten
1. Preheat oven to 200°C. Line baking tray with baking paper and place pumpkin, capsicum & onion on tray. Spray vegies with olive oil and sprinkle Moroccan seasoning. Roast veg for 25 minutes/until tender. Set aside to cool.
2. Place roast vege, tomato, lentils & ricotta into large bowl & combine gently.
3. Line pie dish with pastry and place filling in. Brush edges with egg white.
4. Place the pie into the oven and bake for 45 minutes, or until pastry is crisp and golden.
5. Serve and devour.
(A simple green salad or a side of beans works well with this pie)