Roast Pumpkin and Dhal Pies

Roast Pumpkin and Dhal Pie

Inspiration comes from everywhere.  A few weeks ago I had a lovely lunch at the Gladysdale Bakery in Yarra Junction.  Whilst there I had a beautiful Roast Pumpkin and Red Lentil Dhal pie.  It was phenomenal!!!  This inspired me to have a little go at making my own version at home.  The resulting pie isn’t quite the same, it is really only a pot pie as opposed to a proper pie, but is still very tasty.

Roast Pumpkin  and Dhal Pies

  • 300G Pumpkin (diced and oven roasted)
  • 1 Onion (finely diced)
  • 1 Carrot (finely diced)
  • 1 Celery (finely diced)
  • 2-3 Cloves Garlic (pressed)
  • 2tsp Curry Powder
  • 1/2tsp Turmeric Powder
  • 1/2C Red Lentils
  • 1/2tsp Salt
  • 1/4tsp Chili Powder (to taste)
  • 3C Stock (additional water/stock may be required)
  • 1Sheet Puff Pastry (quartered)
  • Preheat oven to 200C (400F)
  • Roast pumpkin till tender – approx 45 minutes (turning once)
  • Saute onion, garlic, carrot and celery in oil, till almost tender
  • Add spices, stir till fragrant
  • Add lentils and 3 cups of stock
  • Cook till lentils are tender
  • Season to taste, stir in pumpkin
  • Spoon dhal mix into 4 ramekins
  • Cover with puff pastry, crimping around the edges
  • Bake for 30 minutes or until goldenRoast Pumpkin and Dhal Pie


I would love to hear what dishes you have tried to recreate at home after an amazing ‘eating out’ experience.

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2 Responses to Roast Pumpkin and Dhal Pies

  1. Pingback: Green Lentil Curry with Spinach – Green Light to Achieving Your New Year’s Resolutions | To Serve, With Love

  2. Pingback: Day 270 – Autumn food in high summer weather….. world gone wild! « Life with Lizzi

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